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.
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.
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.
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.
Not at all what i expected! Really nice, and i think it will taste even better this evening.. Followed the recipe to a T. (or maybe not exactly, i didn't know if the "cooking fluid" had to be used too, but as it was a bit runny so i just used some flour to thicken it up. Made for ZWT4 for team TTT
Thank you very much for the recipe! Loc Lac is certainly my favourite Cambodian dish. Suggestion: add an egg on top of it ... tastes great.
This was WONDERFUL!!! I had bought a big order of filets from a local salesman and was running out of ideas. I saw your recipe and thought this might be the change we needed from all the beef we've eaten lately. My fiance and I loved this!!! Thanks for the awesomme dish. I served it with jasmine rice with a small slab of butter, and followed the recipe exactly. I wouldn't change a thing!!!
just wonderful followed recipe exactly and was fabulous. Thanks