One of our favorite Cambodian dishes is the Beef Loc Lac, a beef stir-fry with a tasty marinade and a fruity and fresh lime dipping sauce. The dish is served on a bed of fresh salad and the directions of the recipe are quite easy to follow. The recipe originally comes from Vietnam, where it is called Bo Luc Lac and literally means “shaking beef”. It was most likely brought to Cambodia with the French colonizers rather than with the Vietnamese, but within the last decades the Cambodians started identifying with this dish so much, that they nowadays claim it as traditional Khmer cuisine.
Recipe for 2 Portions
1 stalk (fresh)
1 1/2 tsp
Just in case you are up for something sweet after this spicy meal – make sure to try Indonesian Kelopon!
Lets prepare the lime dipping sauce first: Cut the LIME into half. Stir fry 1 tsp of BLACK PEPPER with 1/2 tsp of CHICKEN STOCK POWDER and 1 tbsp of WATER. Stir well and let it boil shortly. Then add 1 tsp of BROWN SUGAR and the juice of 1/2 LIME. Mix well and keep refrigerated.
Next lets prepare the beef marinade: Mix 2 tbsp of OYSTER SAUCE together with 1 tbsp CHICKEN POWDER, 1 tsp of BLACK PEPPER, 2 tbsp of SIEVED TOMATOES and 1 tbsp of KETCHUP. Mix everything well. Cut the BEEF in thin slices and add it to the marinade. Mix well. Leave everything in the cooler while you do the next steps.
Peel the CUCUMBER and cut it into slices. Cut the TOMATO into slices as well. Separate the leaves of the SALAD, wash and rinse them. Cut the ONION in slices and finely chop the GARLIC. Cut the SPRING ONION in long pieces.
Heat 1 tbsp of OLIVE OIL in a pan. Add 1/2 tsp of BROWN SUGAR, 1 tsp of finely cut GARLIC, the sliced ONION, a stalk of fresh GREEN PEPPER and the marinated BEEF. Stir fry for a few minutes on high heat. Turn down the heat and add 2 laddle of WATER and add 2 tbsp of CORN POWDER. Stir well and cook for 2 minutes. Taste and add some SALT if you like. Turn down the heat and add the SPRING ONION. Leave for a moment.
Take a plate and put some SALAD on it until it coveres the whole plate. Put some sliced CUCUMBER and TOMATO on top. Then put the cooked BEEF on top. Serve hot and enjoy with some DIPPING SAUCE and rice.