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

photo by msmcalpine


- 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
- Marinade:.
- Combine ingredients for marinade in a baking dish or shallow bowl.
- Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
-
Meanwhile, make Lime Dipping Sauce:
- Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
- ingredients and mix well. Set aside at room temperature until ready to serve.
- Saute:.
- Heat up a large saute pan or small wok until hot; very high heat is required so
- that the meat will cook quickly without bleeding out too much juice.
- 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.
- Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
- for another 2 minutes or so. Cook the beef to desired doneness; it's best served
- medium-rare to medium.
- 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
- Sauce on the side.
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Reviews
-
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.
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Tweaks
-
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.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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