Beef Loc Lac recipe

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Ingredients

¼ cup soy sauce
2 tablespoons fish sauce
2 tablespoons grated fresh ginger
5 cloves garlic, minced
1 pound beef tenderloin, cut into 1/2-inch cubes
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 teaspoon sesame oil
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder
3 cups cooked long-grain white rice
⅔ cup plain tomato sauce
6 tablespoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 large sweet onion, coarsely chopped

Nutrition Info

597.7 calories
carbohydrate: 56.6 g
cholesterol: 150.6 mg
fat: 29.4 g
fiber: 2.3 g
protein: 26.1 g
saturatedFat: 9.2 g
servingSize: -
sodium: 2480.2 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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