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Heng Heng Restaurant's beef loc lak




Source of Recipe


Heng Heng Restaurant


Recipe Introduction


Every restaurant and family has its own version of this popular French-Cambodian beef dish. Owner Heng said he brought the recipe with him from Cambodia and adapted it slightly for his customers.


List of Ingredients




1 1/2 pounds flank steak or rib eye, cut into bite-size cubes

1 1/2 tablespoons oyster sauce

4 teaspoons soy sauce

1 cucumber

2 tomatoes

4 wedges iceberg lettuce

1 tablespoon vegetable oil

2 cloves garlic, minced

1 tablespoon butter

1 teaspoon sugar

1 teaspoon cornstarch, dissolved in 1 tablespoon water

Steamed rice for 4

Recipe



Place the beef cubes in a bowl, along with the oyster and soy sauces. Toss to mix and set aside to marinate for several minutes.

Trim the ends of the cucumber and slice in half lengthwise. Place each half flat side down and, cutting on the diagonal, slice into thin pieces. Arrange on a large platter.

Slice the tomatoes and arrange on the platter, along with the 4 lettuce wedges.

Heat a wok over high heat. When it is hot, add the oil. Add the garlic and beef and stir-fry for 1 minute. Stir in the butter and sugar and continue cooking to desired doneness. Add the cornstarch mixture, stir-fry for 10 seconds, and transfer to the platter. Serve with steamed rice.

Serves 4.