Beef Luc Lac Phnom Penh Recipe
Luc Lac Beef 柬埔寨炒牛肉(jiǎn pǔ zhài chǎo niǔ ròu) is a pop Cambodian dish. From my readings, yous can find this dish in both Vietnam and Cambodia. The flavours differ and information technology'due south hard to say which recipes are more than authentic. In my recipe, I tried to replicate the taste of the Luc Lac Beef served at a popular Cambodian-Vietnamese Restaurant here in Vancouver chosen Phnom Penh. Their Luc Lac Beefiness is so good that I've never cared to effort Luc Lac Beef from anywhere else.
It seems similar most recipes for Luc Lac Beef 柬埔寨炒牛肉 add together garlic, onions and peppers. The beef is as well ordinarily cutting into cubes and served with a kampot and lime dipping sauce. I didn't add whatever garlic, onions or peppers to my Luc Lac Beefiness 柬埔寨炒牛肉 recipe. This is because I'thousand trying to brand it like they brand it at Phnom Penh Restaurant. Since the sauce in my recipe is already quite thick and abundant I don't think an boosted sauce would be necessary.
It's a very simple dish to make but to make your beef tender, I highly recommend cooking it at high oestrus (approx. 220˚C or 430˚F). Just with loftier heat tin you create a quick sear on the meat that tin seal in the juices. Without a quick sear, your dish can easily become watery making your beefiness tough in texture.
Although I can't boast that my Luc Lac Beefiness 柬埔寨炒牛肉 recipe is authentic in anyway, I can say that it is very succulent. If your family likes beef, I accept no doubt that information technology will go a family unit favourite. Y'all'll love it too considering information technology's so easy to brand.
If y'all love the dishes from Phnom Penh Eating house similar I do only tin can't get there, take a look at a couple of my other recipes……Crispy Chili Garlic Chicken Wings 椒鹽酥炸雞 and Butter Beef Carpaccio 生牛肉伴蒜油醋. They tin can aid curb your cravings!
Luc Lac Beef 柬埔寨炒牛肉
You can utilize any kind of meat to substitute the beef in this dish.
Also rice, you can use noodles or bread. I haven't tried it yet, merely I think the beefiness would taste really good sandwiched in a Chinese steamed bun 刮包 (gūa bāo) also.
For the beef, I used flank steak. Any kind of beef that is not too tough should piece of work as well. Some options that I tin can think of are tenderloin, rib eye, sirloin and chuck.
Approximate price (CAD) $nine
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- 450 yard Beef , sliced
- one Egg (optional)
- 2 slices Tomato (optional)
- 2 Lettuce leaves
- 3 tbsp Oil
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Slice beef to your preferred thickness
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Marinate the beefiness with 1 tsp sugar, 2 tsp dark soy sauce, 2 tsp cornstarch, 1/8 tsp white pepper powder and ¼ garlic pulverization. Mix well. Add 2 tsp oil and mix well again. Marinate for 30 minutes
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Combine 1½ tsp corn starch, 2 tsp dark soy sauce, 1 tbsp light soy sauce, 1½ tsp sugar and 125 ml water. Mix and prepare aside
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Heat wok at loftier heat and add three tbsp oil
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Optional: merely earlier stir-frying the beef, pan-fry an egg to your preferred doneness
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Optional: shred some lettuce and slice a couple slices of tomatoes for garnish
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Requite the beef another mix and put information technology into the wok. Arrange in unmarried layer and let it sear for 45 seconds or until y'all can see some browning on the beefiness
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Flip the beefiness over and let it sear for 45 seconds
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Stir-fry for 20 seconds for thin-cutting beefiness, 40 seconds for thick-cut beefiness
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Stir the prepared sauce mixture and add to the wok
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Stir-fry for another twenty seconds until the sauce is thick
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Serve on a bed of rice for best results
Calories: 885 kcal Carbohydrates: 13 g Poly peptide: 44 g Fatty: 72 g Saturated Fatty: 20 1000 Trans Fatty: 3 g Cholesterol: 242 mg Sodium: 1367 mg Potassium: 798 mg Fiber: one grand Carbohydrate: ix g Vitamin A: 2121 IU Vitamin C: 8 mg Calcium: 71 mg Iron: 6 mg
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Source: https://auntieemily.com/luc-lac-beef/
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