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Loc Lac

Asian Beef Fruit Nuts Garlic Appetizer Side Dish Cambodian Easy
Asian Beef Fruit Nuts Garlic Appetizer Side Dish Cambodian Easy
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Loc Lac
4 to 6 servings Easy
(1) Total: Active:
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Ingredients (11)

  • 1/4 cup mushroom soy sauce
  • 1 teaspoon Chinese dark soy sauce
  • 1/4 cup granulated sugar
  • 3 large garlic cloves, crushed, peeled, and minced
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 to 2 pounds beef sirloin or filet mignon, cut into 3/4-inch cubes
  • Juice of 4 limes or lemons
  • 3 tablespoons roasted unsalted peanuts, finely crushed (not peanut butter)
  • 1 head Bibb or butter lettuce, leaves separated
  • Bamboo skewers, soaked for 20 minutes (optional)
Nutritional Information
  • Calories582
  • Fat35.69g
  • Saturated fat12.17g
  • Trans fat0.03g
  • Carbs22.63g
  • Fiber3.28g
  • Sugar14.74g
  • Protein44.24g
  • Cholesterol154.79mg
  • Sodium1054.74mg
  • Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Next: How to Store Beef
Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.
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This remarkable skewered beef recipe is popular in both Cambodia and Vietnam. The cubes of sirloin or filet mignon marinate in mushroom soy sauce, cracked black pepper, sugar, and lots of pungent garlic. Sautéed or grilled, the fragrant, tender beef morsels are wrapped in tender lettuce leaves and dipped in tangy lime juice that has been sweetened with sugar and spiced with more black pepper and garlic. In Phnom Penh, loc lac is enjoyed at Hotel Le Royal, where the specialty was served in a deep-fried taro basket for a beautiful presentation.

If grilling on a barbecue, be sure to soak the bamboo skewers in water for 20 minutes prior to skewering the beef cubes.

Learn more about this cut of beef, called beef tenderloin or filet mignon.

from: Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by

Instructions

  1. 1Whisk together the mushroom and dark soy sauces, and 2 tablespoons of the sugar in a bowl until the sugar is completely dissolved. Stir in half the garlic and black pepper. Add the oil and the beef and toss to coat the meat thoroughly. Allow to marinate for 20 minutes. Heat the oil in a nonstick grill pan over high heat and grill the beef cubes for 15 to 30 seconds on each side.
  2. 2Meanwhile, whisk together the lime juice with the remaining sugar in a bowl until the sugar is completely dissolved. Add the remaining garlic and black pepper and the crushed peanuts. To serve, place the beef cubes on a plate (or in one large or several small individual fried taro cups, if you wish) and the lettuce leaves on a separate plate, and divide the sauce among individual small bowls. Eat, wrapping some meat with a lettuce leaf and dipping the bundle in the sauce.

Beverage pairing: Domaine Philippe Tessier Cheverny Rouge, France. Cheverny is an obscure appellation in France’s Loire Valley. Its light reds are perfect for a punchy, Asian red meat dish like this. A heavier wine might conflict with all the garlic and citrus, but a light blend of Pinot and Gamay like this one has just the right weight and verve.

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