A French Chef created the Cambodian Beef Loc Lac Recipe in 1800 in Vietnam; afterwards it was known as Vietnam Bo Loc Lac, which means tossing beef or shaking beef, and was highly famous in Vietnam and Cambodia. In Cambodia, Lok Lak is served with one fried egg on top and a lime pepper sauce for dipping.
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.