Best Beef Loc Lac Recipes

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ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)



Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) image

Make and share this Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) recipe from Food.com.

Provided by MarraMamba

Categories     Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 pinches kosher salt
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 teaspoon fresh ground black pepper
3 tablespoons soybean oil
2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon fresh ground black pepper
2 teaspoons finely chopped garlic
3 tablespoons soybean oil or 3 tablespoons any vegetable oil
3 tablespoons sugar
4 tablespoons finely chopped garlic
1 1/2 teaspoons fresh ground black pepper
1/3 cup mushroom soy sauce
15 -20 young lettuce leaves, for garnish
1/4 cup thinly sliced scallion top, for garnish
jasmine rice, for serving

Steps:

  • Marinade:.
  • Combine ingredients for marinade in a baking dish or shallow bowl.
  • Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
  • Meanwhile, make Lime Dipping Sauce:
  • Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
  • ingredients and mix well. Set aside at room temperature until ready to serve.
  • Saute:.
  • Heat up a large saute pan or small wok until hot; very high heat is required so
  • that the meat will cook quickly without bleeding out too much juice.
  • Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
  • Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
  • for another 2 minutes or so. Cook the beef to desired doneness; it's best served
  • medium-rare to medium.
  • Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
  • Sauce on the side.

CAMBODIAN BEEF WITH LIME (LOC LAC)



CAMBODIAN BEEF WITH LIME (LOC LAC) image

Categories     Beef     Stir-Fry

Yield 4-6 people

Number Of Ingredients 23

Marinade:
2 pinches kosher salt
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
3 tablespoons soybean oil
2 pounds beef tenderloin or sirloin, cut into 1-inch cubes
Lime Dipping Sauce:
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon freshly ground black pepper
2 teaspoons finely chopped garlic
Saute:
3 tablespoons soybean oil or any vegetable oil
3 tablespoons sugar
4 tablespoons finely chopped garlic
1 1/2 teaspoons freshly ground black pepper
1/3 cup mushroom soy sauce
15 to 20 young lettuce leaves, for garnish
1/4 cup thinly sliced scallion greens, for garnish
Jasmine rice, for serving

Steps:

  • Marinade: Combine ingredients for marinade in a baking dish or shallow bowl. Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator. Lime Dipping Sauce: Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well. Set aside at room temperature until ready to serve. Saute: Heat up a large saute pan or small wok until hot; very high heat is required so that the meat will cook quickly without bleeding out too much juice. Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper. Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook for another 2 minutes or so. Cook the beef to desired doneness; it's best served medium-rare to medium. Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping Sauce on the side.

BEEF LOC LAC



Beef Loc Lac image

A delicious Cambodian recipe that I discovered in an Asian restaurant in Paris. Its flavors are perfect and rich. Dip a piece of beef in the lemon sauce and eat it with some rice and raw onion.

Provided by brittneyart

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 4

Number Of Ingredients 18

¼ cup soy sauce
2 tablespoons fish sauce
2 tablespoons grated fresh ginger
5 cloves garlic, minced
1 pound beef tenderloin, cut into 1/2-inch cubes
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 teaspoon sesame oil
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder
3 cups cooked long-grain white rice
⅔ cup plain tomato sauce
6 tablespoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 large sweet onion, coarsely chopped

Steps:

  • Mix 1/4 cup soy sauce, fish sauce, ginger, and garlic together in a large bowl. Stir in beef cubes. Marinate in the refrigerator for at least 1 hour and up to overnight.
  • Preheat oven to 275 degrees F (135 degrees C).
  • Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade.
  • Heat peanut oil and 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add beef cubes; saute until browned, 3 to 4 minutes. Transfer to an oven-safe plate and place in the oven to keep warm.
  • Cook eggs in the same wok until scrambled, about 2 minutes. Stir in reserved marinade, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and Chinese five-spice powder; cook for 1 minute. Stir rice gradually into the wok until evenly distributed. Pour in tomato sauce; cook and stir until heated through, about 4 minutes.
  • Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups.
  • Serve beef with rice, lemon juice, and chopped onion.

Nutrition Facts : Calories 597.7 calories, Carbohydrate 56.6 g, Cholesterol 150.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 9.2 g, Sodium 2480.2 mg, Sugar 5.4 g

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