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Beef Loc Lac

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"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."
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Ingredients

1 h 45 m servings 598
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat oven to 275 degrees F (135 degrees C).
  3. Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade.
  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.
  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.
  6. Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups.
  7. Serve beef with rice, lemon juice, and chopped onion.

Nutrition Facts


Per Serving: 598 calories; 29.4 56.6 26.1 151 2480 Full nutrition

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