Cambodian Beef With Lime Dipping Sauce (Loc Lac)


We were on the West Coast for a long weekend and tried out this amazing Japanese restaurant in LA. One of the dishes that people were raving about was the Kobe Beef teppanyaki. It was amazing! The sauce was an intoxicating mix of soy sauce and slight hint of sugar and wine. I’m really craving it again, so I wanted to take the dish we had and recreate a version that I remember my mom making.

Serving Size: 4
Cook Time: 5-10 minutes

2 teaspoons kosher salt
3 tablespoons sesame oil
2 pounds beef tenderloin or sirloin, cut into 1-inch cubes
3 tablespoons vegetable oil
4 tablespoons sugar
4 tablespoons finely chopped garlic
2 1/2 teaspoons freshly ground black pepper
1/3 cup mushroom soy sauce
watercress bunch, for garnish, washed and thoroughly dried
1/4 cup thinly sliced scallion greens, for garnish

Lime Dipping Sauce:
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon freshly ground black pepper
2 teaspoons finely chopped garlic

Brown Jasmine rice, for serving

Combine 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of black pepper and sesame oil for the marinade in a baking dish or shallow bowl. Toss in the beef and mix well. Marinate the beef and let sit for 15 minutes at room temperature.

Heat up a wok until hot; very high heat is required so that the meat will sear and cook quickly. Add vegetable oil, remaining sugar, garlic, and remaining black pepper; stir quickly for 30 seconds to caramelize, being careful not to burn the garlic or sugar. Toss in the marinated beef and stir over very high heat for 2 minutes. Add mushroom soy sauce and stir quickly to cook for another 2 minutes. Cook the beef to desired doneness, this dish is best if the beef is medium.

While the beef is cooking, prepare the lime dipping sauce. Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well.

Garnish a large platter with the watercress. Place the loc lac beef overtop and sprinkle with the scallions. Serve with a steaming hot bowl of rice and dipping sauce.

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One Thought to “Cambodian Beef With Lime Dipping Sauce (Loc Lac)”

  1. Daphne

    Sounds delicious Ra! I think I might just make it tonight for dinner. 🙂

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