Cambodian Beef Loc Lac Recipe was presented by a French Chef in 1800 in Vietnam; later it is call by the Vietnam Bo Loc Lac meaing tossing Beef or Shaking beef, and very popular in Vietnam and Cambodia. In Cambodia we serve Lok Lak with one fried egg on top, and lime pepper sauce for dipping.
Cambodian Beef Loc Lac Recipe
Cambodian Beef Loc Lac Recipe was presented by a French Chef in 1800 in Vietnam; later it is call by the Vietnam Bo Loc Lac meaing tossing Beef or Shaking beef, and very popular in Vietnam and Cambodia. In Cambodia we serve Lok Lak with one fried egg on top, and lime pepper sauce for dipping.
1
servings30
minutes15
minutes1868
kcal45
minutesIngredients
2 lbs (900 gram) of good beef cube to bite size, marinate with 4 tablespoon of oyster sauce
2 tablespoon sugar (more or less up to you)
2 tablespoon fish sauce
4 tablespoon minced garlic
2 tablespoon thick soy sauce (dragon brand)
1 teaspoon black pepper
- For the vegetable platter
You need Romaine lettuce
And tomato (sliced)
1 green onion for garnish or cilantro
Wash and arrange the lettuce tomato on top like my picture
Lime Pepper dressing
One lime juice
Salt and pepper to your taste( I use fish sauce instead of salt)
1 garlic clove minced
Pinch sugar (optional)
Directions
- Marinate the meat with the above ingredients for at least 2 hours to give flavor to the meat
- When ready to cook heat 2 T of oil in a fry pan until hot then add marinated beef cook until the meat no longer pink to medium rare or well done up to you.
- Turn the heat off and let the meat rest for 5 minutes before put it on the bed of lettuce and sliced tomato.
- Garnish with cilantro or green onion.
Notes
- Serve with rice.
Nutrition Facts
- Serving Size: 1g
- Calories: 1868kcal
- Fat: 57g
- Saturated Fat: 21g
- Cholesterol: 811mg
- Sodium: 5624mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 26g
- Protein: 282g
