Beef Loc Lac Recipes

Bò LúC LắC (VIETNAMESE SHAKING BEEF) WITH TOMATO RICE

Steps:

• Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.
• While this marinates, wash and prep all the veggies.
• Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.
• Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.
• Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.
• Plate the veggies and beef. Add some Maggi to salt to taste.
• Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.
• In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.
• Add the rice and stir thoroughly to coat with the garlic.
• Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.
• Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add too much saltiness since this will be eaten with the beef.
• Wash and prep all vegetables.
• Put 1 tbsp of oil in a pan over medium heat.
• Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.
• Add green onions last to prevent them from wilting, stir to mix.
• Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.

SHAKING BEEF (BO LUC LAC)

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.

BEEF LOK LAK (CAMBODIAN RECIPE)

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.

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"

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.

BO LUC LAC (VIETNAMESE SHAKING BEEF)

Steps:

• In a large bowl, combine the brown sugar, soy sauce, lime juice, 8 cloves of garlic, salt and black pepper to taste. Do not go crazy with the salt, as the soy sauce is already salty! Add the beef and let it marinate for 1 hour.
• Preheat a large wok over high heat. Add the vegetable oil and, when simmering, add the remaining 2 cloves of garlic. Once fragrant, add the beef cubes, working in 2 to 3 batches if needed. Sear on all sides, shaking the pan, until medium rare, 1 to 2 minutes. Remove the beef to a plate and reserve.
• Toss the onions in what's left of the marinade in the bowl. Add the onions to the wok and sauté until soft and beginning to brown. Add the beef (and its juices) back to the pan and toss with the onions.
• Remove from heat, sprinkle with sliced scallions and serve over rice or salad.

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

Steps:

• Combine all the ingredients for Shaking Beef Sauce and Marinade with the beef. Marinate for 30 minutes, preferably 1 to 2 hrs.
• Prepare the Vinaigrette by mixing the rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
• Use 3 - 4 tablespoons of the Vinaigrette to pickle the red onions. Set aside and covered in fridge for about 10 minutes.
• Arrange the watercress and tomatoes on a serving platter and set aside.
• Heat a wok, pan or skillet over high heat. Add the cooking oil and when it begins to smoke, add the beef cubes in one even layer and allow to sear for about 2 minutes. Sear the opposite sides for about another 1-2 minute to brown all the sides. Shake and toss the wok while cooking.
• Transfer the beef to the serving platter. Drizzle the remaining 3 - 4 tablespoons of the Vinaigrette over the beef, watercress and tomatoes. Top the beef with the pickled red onions.
• In a small ramekin, make the Shaking Beef Dipping Sauce by squeezing lime juice over salt and black pepper. Serve the Shaking Beef immediately with the dipping sauce.

BEEF LOC LAC

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.

CAMBODIAN BEEF WITH LIME (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. 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.

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

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.