ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)
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
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.
BEEF LOK LAK (CAMBODIAN RECIPE)
I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
- Make dipping sauce, combine ingredients in a small bowl-set aside.
- Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
- Place the lettuce leaves on a seperate platter.
- Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
- See intro for how to eat.
Nutrition Facts : Calories 281.9, Fat 14.2, SaturatedFat 1.9, Sodium 3744.4, Carbohydrate 36.3, Fiber 3.5, Sugar 25.6, Protein 6.8
VIETNAMESE SHAKING BEEF - BO LUC LAC
This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.
Provided by PalatablePastime
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
- Add beef and allow to marinate for 30 minutes or more.
- Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
- Then combine onion mixture with the oil and toss.
- Arrange watercress on a plate and spread onion on top.
- Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
- Spread beef over onions on watercress and serve.
Nutrition Facts : Calories 205.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 38, Sodium 445.1, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 11.9
ELEPHANT WALK SWEET BEEF STEW (KHAR SAIKO KROEUNG)
Make and share this Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) recipe from Food.com.
Provided by MarraMamba
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
- Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
- Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
- Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
- Garnish with cilantro sprigs and serve with cucumber slices and rice.
CHEZ SOVAN CAMBODIAN BEEF STICKS
I haven't tried these yet but can't wait to. Found the recipe on another site its from Sovan Boun Thuy, owner Chez Sovan. Ginger can be substituted for galangal if you cant find it. Time does not include the 3 hr marinade. Just a note, i would not omit the kiwi because it has a tenderising effect on meat and will add a subtle flavor that doesnt disturb even if it is not your favorite fruit.
Provided by MarraMamba
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.
- Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste. Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat. Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half. Remove flesh from one half and mash to a paste. Stir into marinade. Add beef strips; stir. Cover and refrigerate 3 hours.
- Start coals and burn until coals begin to glow or turn gas grill to medium heat. Thread beef onto skewers. Grill until well browned, 5-6 minutes per side.
- Serves 4.
Nutrition Facts : Calories 1100.7, Fat 108.3, SaturatedFat 37.1, Cholesterol 112.4, Sodium 649.8, Carbohydrate 22.4, Fiber 1.9, Sugar 11.4, Protein 11.3
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