Lakhana In's Lok Lak Beef

Categories: Chef Chat, Recipes

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Keyon Fareghi

We finished our conversation with Lakhana In of Sekong By Night yesterday by looking over the menu and talking about different entrees. The Lok Lak Beef is the only one that bears the chef's name so far. In got just as excited as we did, when she got up to go back into the kitchen and make this for us.

This recipe is great for a few different reasons: One, you don't have to marinate the meat for an extended period of time, yet it still holds a lot of flavor. Two, the recipe transitions easily from a wok to a skillet. And three, the presentation is super simple, yet pretty and colorful at the same time.

Lok Lak Beef

Yield: 4 portions

For the marinade:

Garlic (finely chopped) 7 cloves

Mushroom soy sauce 2 tablespoons

Sugar 1 tablespoon

Pepper (freshly ground) 1 teaspoon

Flank steak or boneless sirloin (cut into 1 1/2 inch squares) 1 1/2 pounds

Vegetable oil 2 tablespoons

1. Combine the garlic, soy sauce, sugar and pepper in a large bowl. Add the beef and stir to coat then set aside for 30 minutes.

Find out what to do with the marinade after the jump.

For the meat:

1. In a large skillet, heat the oil over high heat.

2. Sautee the meat until medium rare.  

For the dipping sauce:

Fresh lime juice 2 tablespoons

Water 1 teaspoon

1. Combine and serve alongside beef.

For the presentation:

Green leaf lettuce (separated into leaves, washed and drained) 1 head

Tomatoes (sliced) 2 each

Red onion (sliced thin) 1/2 each

* You can really go crazy with this. Whatever vegetables or sides are preferable are absolutely acceptable. In chose white rice, a mixture of pickled carrots and cabbage and a housemade spring roll to spruce up the plate.

If you missed our Chef Chat with Lakhana In, go back now.

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2 comments
M Le
M Le

While I understand that overlap and similarities between cuisine of neighboring countries occurs, I wish that the featured recipe was more uniquely Cambodian instead of being of Vietnamese origin (thit bo luc lac).

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