Beef Loc Lac

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.

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 598 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

Step 2

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.

Step 3

Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade.

Step 4

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.

Step 5

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.

Step 6

Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups.

Step 7

Serve beef with rice, lemon juice, and chopped onion.