LOC LAC
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.
SHAKING BEEF (BO LUC LAC)
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
Provided by Glenn Collins
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
- In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
- Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
- Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 41 grams, Carbohydrate 22 grams, Fat 66 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 968 milligrams, Sugar 13 grams, TransFat 3 grams
BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"
A French-inspired Vietnamese beef stir fry.
Provided by Buck
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
- Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
- Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
- Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
- Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 13.3 g, Cholesterol 60.5 mg, Fat 17.4 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 1238.2 mg, Sugar 8.6 g
ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)
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
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 LOK LAK (CAMBODIAN RECIPE)
I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
- Make dipping sauce, combine ingredients in a small bowl-set aside.
- Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
- Place the lettuce leaves on a seperate platter.
- Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
- See intro for how to eat.
Nutrition Facts : Calories 281.9, Fat 14.2, SaturatedFat 1.9, Sodium 3744.4, Carbohydrate 36.3, Fiber 3.5, Sugar 25.6, Protein 6.8
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