Cambodian Beef Loc Lac Recipe
Cambodian Beef Loc Lac, a dish with historical roots dating back to a French Chef in the 1800s who presented it in Vietnam, later popularly known as Bo Loc Lac, has become a favorite in both Vietnam and Cambodia. The dish involves marinating bite-sized beef cubes in a mixture of oyster sauce, sugar, fish sauce, minced garlic, thick soy sauce, and black pepper. The marinated meat is then cooked in hot oil until it reaches the desired level of doneness.
The vegetable platter for this dish typically includes Romaine lettuce and sliced tomatoes, arranged in an appealing manner. The cooked beef is placed on a bed of lettuce and tomatoes, garnished with cilantro or green onions for added freshness and flavor. In Cambodia, the presentation is often elevated with the addition of a fried egg on top of the beef. The dish is then served with rice.
To enhance the flavors of Cambodian Beef Loc Lac, a Lime Pepper dressing is prepared. This dressing involves combining lime juice, salt and pepper (or fish sauce for added depth), minced garlic, and a pinch of sugar for optional sweetness. This zesty dressing serves as a dipping sauce, complementing the savory and succulent beef.
The recipe concludes with a warm invitation to enjoy the culinary experience, expressing gratitude with a simple “Thank you and enjoy it.” This Cambodian Beef Loc Lac recipe captures the fusion of historical influences and local flavors, making it a delightful and satisfying dish for those who savor the tastes of Cambodian cuisine.
|2 lbs (900 gram) of good beef cube to bite size, marinate with 4 tablespoon of oyster sauce
|2 tablespoon of sugar (more or less up to you)
|2 tablespoon of fish sauce
|4 tablespoon of minced garlic
|2 tablespoon of thick soy sauce (dragon brand)
|1 teaspoon of 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 of sugar (optional)
Directions to make Cambodian Beef Loc Lac Recipe
- 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.
Serve with rice.
Thank you and enjoy it.
Related Recipe: Fish Maw and Crab Soup
Serving Size: 1
Calories Per Serving: 1868