Khmer Pepper Beef (ឡុកឡាក់សាច់គោ) Cha Loc Lac

Khmer Beef Loc Lac served with a Chili Lemon Pepper Sauce

The dish is believed to have been created by a chef trying to use the flavors of Indochina. It could have entered Cambodian cuisine during the Vietnamese colonization of Cambodia from 1834 to 1867 or afterwards when both Cambodia and Vietnam were part of the French Indochina. Either way its bomb!

I remember as a child, this was one of my most requested recipes from my mom. It was always so delicious. I loved the chili lime pepper sauce that she made to pair with the dish. The secret was using the pan drippings from the meat and adding it into the sauce to get this rich, sweet, savory, salty umami bite. The addition of the citrusy lime cuts through the richness of the meat.

If you’ve had this dish you’ll know that it is a common dish seen throughout Khmer cuisine and closely considered a national dish.

It has French influence in part due to the colonization of the geographic region known as French Indochina (1899-1954) which covered the vast area of (Cambodia, Laos, Thai, Vietnam to name a few)

This dish is typically served on a bed of fresh vegetables to balance out the hearty textures with a crisp refreshing bite from the vegetables. Commonly, it is served on a bed of lettuce with tomatoes and onions. You can also add cucumbers if you’d like.

This is a special dish because of its fusion roots.

Khmer Beef Loc Lac (ឡុកឡាក់សាច់គោ)

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Yield: 3-4

Author: Peter Duong

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

The dish is believed to have been created by a chef trying to use the flavors of Indochina. It could have entered Cambodian cuisine during the Vietnamese colonization of Cambodia from 1834 to 1867 or afterwards when both Cambodia and Vietnam were part of the French Indochina. Either way its bomb!

Ingredients

• 8 oz Rib eye Steak
• ½ onion
• 6 garlic cloves
• 1/2 tbsp pepper corn
• lettuce
• tomato

Marinade Ingredients

• 2 tbsp oyster sauce
• 1 tsp seasoning sauce
• 1/2 tbsp sweetner (sugar, agave, honey, etc)
• 1 tsp chicken bouillon
• 1 tsp sesame oil
• 1 tsp fish sauce (optional)
• 1 tsp baking soda
• 1 tbsp garlic pepper paste

Lime Sauce Ingredients

• 1 tbsp fish sauce
• 2 tbsp lime
• drippings from the cooked meat
• 1 tbsp sugar
• 1 tsp pepper
• 1 thai bird chili

Instructions

1. Slice beef into bit size cubes.
2. In a bowl, combine all marinate ingredients. Add in your beef and let it marinate for a couple of hours or best overnight.
3. In a pan, sauté your beef until medium and toss in minced garlic and onion.
4. when done, plate your meat on a bed of lettuce, tomato, onion.
5. In a bowl, combine all sauce ingredients. Plate with hot rice and veggies. Dip, serve and Enjoy!

Recommended Products:

Fish Sauce

Oyster Sauce

Soy Sauce

Nutrition Facts

Calories

338.70

Fat (grams)

19.15

Sat. Fat (grams)

8.08

Carbs (grams)

11.42

Fiber (grams)

1.26

Net carbs

10.16

Sugar (grams)

4.40

Protein (grams)

30.93

Sodium (milligrams)

1284.92

Cholesterol (grams)

93.72

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