One of my favorite things to eat in Cambodia is Beef Loc Lac. It is sautéed beef flavored heavily with black pepper and lemons. You can find it in almost all restaurants with slight variations from cook to cook. It is often served with hot jasmine rice and a small salad of cucumbers and tomatoes.
1 lb beef, cut thinly
2 tbsp of oyster sauce
2 tsp of chicken powder
2 tbsp of black pepper
2 tbsp tomato sauce
1 tbsp chili sauce
1 clove garlic
2 tbsp olive oil
1 tbsp brown sugar
½ cup water
1 tbsp corn starch
2 spring onion, cut in 1-inch strips
1 onion, sliced thinly
1 cucumber, peeled and sliced thinly
1 tomato, sliced thinly
1 lemon, juiced
- Mix the oyster sauce with the half of the chicken powder and black pepper, and all of the tomato sauce. Marinate beer for at least 2 hours.
- Heat a pan over medium high heat and add oil once hot. Sauté the garlic, onion, and scallions for 2 minutes, then add half the brown sugar. Mix thoroughly and let cook until sugar has melted.
- Add the beef and water, and let simmer for 5 minutes.
- In a separate bowl, mix the cornstarch with hot water and mix until corn starch is fully dissolved. Add to the pan, stir, and let the beef cook for another 2 minutes.
- For the sauce, mix the lemon juice with the remaining sugar, chicken powder, and black pepper. Add water as needed to thin out the sauce.
- Serve warm with the lemon pepper sauce on the side, and a small salad of the sliced cucumbers and tomatoes. Top with a fried egg if desired.