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

Total Time
35mins
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition

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.
Most Helpful

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.

5 5

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.

5 5

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.