Best 2 Beef Loc Lac Recipes

Beef loc lac is a vibrant and flavorful Vietnamese dish that combines tender pieces of flank steak, fresh vegetables, and a rich, savory sauce. Originating in the southern region of Vietnam, this dish has become a beloved staple throughout the country and is often enjoyed as a main course for lunch or dinner. The key to a great beef loc lac lies in the quality of the ingredients and the careful balance of flavors. With its tantalizing aroma and delectable taste, beef loc lac is sure to satisfy even the most discerning palate.

Here are our top 2 tried and tested recipes!

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

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

Make and share this Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) recipe from Food.com.

Provided by MarraMamba

Categories Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

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
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
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

Steps:

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.

BEEF LOC LAC

Beef Loc Lac image

A delicious Cambodian recipe that I discovered in an Asian restaurant in Paris. Its flavors are perfect and rich. Dip a piece of beef in the lemon sauce and eat it with some rice and raw onion.

Provided by brittneyart

Categories World Cuisine Recipes Asian

Time 1h45m

Yield 4

Number Of Ingredients 18

Ingredients

¼ cup soy sauce
2 tablespoons fish sauce
2 tablespoons grated fresh ginger
5 cloves garlic, minced
1 pound beef tenderloin, cut into 1/2-inch cubes
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 teaspoon sesame oil
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder
3 cups cooked long-grain white rice
⅔ cup plain tomato sauce
6 tablespoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 large sweet onion, coarsely chopped

Steps:

Mix 1/4 cup soy sauce, fish sauce, ginger, and garlic together in a large bowl. Stir in beef cubes. Marinate in the refrigerator for at least 1 hour and up to overnight.
Preheat oven to 275 degrees F (135 degrees C).
Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade.
Heat peanut oil and 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add beef cubes; saute until browned, 3 to 4 minutes. Transfer to an oven-safe plate and place in the oven to keep warm.
Cook eggs in the same wok until scrambled, about 2 minutes. Stir in reserved marinade, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and Chinese five-spice powder; cook for 1 minute. Stir rice gradually into the wok until evenly distributed. Pour in tomato sauce; cook and stir until heated through, about 4 minutes.
Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups.
Serve beef with rice, lemon juice, and chopped onion.

Nutrition Facts : Calories 597.7 calories, Carbohydrate 56.6 g, Cholesterol 150.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 9.2 g, Sodium 2480.2 mg, Sugar 5.4 g

Tips:

Choose the right cut of beef: Flank steak, skirt steak, or tenderloin are all good choices for beef loc lac.
Slice the beef thinly against the grain: This will help to tenderize the meat and make it easier to chew.
Marinate the beef: Marinating the beef in a mixture of soy sauce, garlic, ginger, and black pepper will help to add flavor.
Cook the beef quickly over high heat: This will help to keep the meat tender and juicy.
Add vegetables towards the end of cooking: This will help to prevent them from becoming overcooked.
Serve the beef loc lac with rice or noodles: This is a traditional way to serve the dish.

Conclusion:

Beef loc lac is a delicious and easy-to-make Vietnamese dish that is perfect for a weeknight meal. With its tender beef, flavorful marinade, and fresh vegetables, beef loc lac is a surefire hit with the whole family. So next time you're looking for a quick and easy meal, give beef loc lac a try.