Wok tossed peppered beef (Loc Lac Khmer)

Preparation: 30 mins
Cooking: 15 mins
Complexity: easy
Serves: 2

INGREDIENTS

  • ½ kg porterhouse beef cut into cubes
  • 2 garlic cloves minced
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tbsp raw sugar
  • 1 tsp black kampot pepper
  • 4 tbsp vegetable oil
  • 2 eggs (optional)

Garnishes

  • 1 small curly lettuce
  • 1 tomato cut half and sliced thinly
  • 1 small brown/red onion sliced thinly

METHOD

  1. In a mixing bowl combine beef with garlic, oyster sauce, dark soy, fish sauce, sugar and pepper. Marinate for 30 mins.
  2. Set up a serving plate with the garnish by layering with lettuce first then tomato and onion to cover the plate.
  3. Heat up oil in wok or fry pan and add marinated beef. Cook on high temperature until meat is medium rare (or to preference).
  4. Remove and transfer beef onto the garnished plate.
  5. Heat remaining oil in fry pan and crack eggs. Cook until golden brown but yolks are not completely cooked.
  6. Place eggs on the top of beef.

TIPS

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2 thoughts on “Wok tossed peppered beef (Loc Lac Khmer)

  1. I followed this recipe for the first time, but used Ribeye steak. It was fantastic! Remarkably, it has stronger flavors than the Loc Lac served at the popular Cambodian Hak Heang Restaurant in Long Beach. Thank you!

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