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

Submitted by MarraMamba

"From Boston's famous Elephant Walk owner, this is a simple but tasty dish."

 

• Ready In: 35mins
• Ingredients: 20
• Serves: 4-6

ingredients

• Marinade

• 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

• Lime Dipping Sauce

• 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

• Saute

• 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

directions

1. Marinade:.
2. Combine ingredients for marinade in a baking dish or shallow bowl.
3. Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.

4. Meanwhile, make Lime Dipping Sauce:

5. Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
6. ingredients and mix well. Set aside at room temperature until ready to serve.
7. Saute:.
8. Heat up a large saute pan or small wok until hot; very high heat is required so
9. that the meat will cook quickly without bleeding out too much juice.
10. 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.
11. Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
12. for another 2 minutes or so. Cook the beef to desired doneness; it's best served
13. medium-rare to medium.
14. 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
15. Sauce on the side.

Reviews

[atraveldiary]

This is a staple in most Cambodian household, and its somewhat accurate, (usually there'll be more sauce), except I don't think we ever had lime dipping sauce on the side to go with it. Usually lime dipping sauces are eating with eggs. Nice recipe though.

 

[Paula M.]

I have had this dish at the elephant walk and the sauce was much much darker and more flavorful than how it turned out when I made this at home. Still great, delicious, wonderful and satisfying, just don't know how what to do different to make it like I remember.

 

[evuong]

Tastes even better than my mother in law's! I did a couple of things different. I sauteed some onions and also sliced up some tomatoes to go on the plate. And I also drizzle the lime sauce on top of the finished dish instead of having it on the side just because that's the way I've had mines.

 

[MommyToTwo]

Absolutely delicious. A meal staple in my house. My husband eats the leftovers cold the next day. A couple days later he's craving it again. Thanks for the recipe. If we're ever in Boston, we'll make sure to try out this restaurant.

 

[steven_pereira]

We've had this dish a dozen times at the EW in Porter Sq and its Waltham counterpart Carambola. I prepared it last night with other Asian dishes and it stole the show. This recipe nails the taste of the EW LocLac, even with the minor soy sauce substitution I had to make. First off, we went with NY sirloin ($11/lb) instead of the $17/lb for tenderloin at our market. I sliced the sirloin on bias about 1/2 inch thick then 1/2 inch strips. The recipe calls for cubes but whenever we've had it at their restaurant, it's been strips as I describe. The strips also make it easer to wrap and hold in the lettuce leaves. I didn't have mushroom soy sauce so I heated the 1/3 cup regular soy sauce, added about 8 dried porcini mushrooms, and let it infuse for about 10 minutes. I strained the now infused soy, then finely chopped the soy hydrated porcini and added them to the garlic. I followed the cooking directions using a wok for the first 3 minutes, then removed the steak, let the remaining liquid cook down and thicken,then added the steak back to coat for a few seconds. It was absolutely delicious, and I think the porcini added a nice depth to the dish.