Wednesday, March 28, 2012

Beef Loc Lac or (Khmer Lok Lak)

Bo  Loc Lac or (Khmer Lok Lak)

This recipe was presented by a French Chef in 1800 in Vietnam; later it is call by the VN Bo Loc Lac meaing tossing Beef or Shaking beef, and very popular in Vietnam and Cambodia.
In Cambodia we serve Lok Lak with one fried egg on top, and lime pepper sauce for dipping.

You need,

2 lbs of good beef cube to bite size, marinate with
4 T of oyster sauce
2 T of sugar (more or less up to you)
2 T of fish sauce
4 T of minced garlic
2 T of thick soy sauce (dragon brand)
1 t 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

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.

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)

Serve with rice.



  1. One of my favorite dishes! Can't wait to make it soon!

  2. The 1800 French Chef was an early starter as he beat the rest of the French Colonisers by about 60 years.