Lok Lak (Shaking Beef) Recipe
Lok lak is a Cambodian celebratory dish that consists of tender cubed steak drenched in a savory tomato sauce. You’ll always see it plated with the meat encircled with crisp romaine lettuce and sliced vivid crimson tomatoes. As quickly because the lok lak is served, all people takes a bit of lettuce and gives the sauced beef, tomato, and rice inside, then spoons the pepper lime sauce on prime. Lok lak is for an vital day, nonetheless it’s moreover simple enough for a weekday meal.
Lok lak is one amongst my favorite dishes that my mom would make. Every time it appeared on the dinner desk, I knew it was because of we had firm visiting or she wished to point us additional love that day. Make this subsequent time you want to impress firm or inform your loved ones members how so much you care.
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A French-Impressed Recipe
You’ll uncover lok lak in Cambodia and Vietnam. It’s a French-inspired dish, and the inclusion of tomato sauce and beef are indicators of that. Lok lak will also be generally known as “shaking beef” because of it is a should to repeatedly switch the meat throughout the pan to get a good sear on all sides of the meat.
The Most interesting Decrease of Beef for Lok Lak
The hero of lok lak is the steak. It is important that you simply simply select a scale back of beef that has some marbling, nonetheless keep away from beef with large objects of fat. The meat is scale back into small cubes and cooks truly fast, so it doesn’t have so much time to render out the fat.
After I make lok lak, I wish to make use of a New York strip steak or ribeye. If you use ribeye, take into account to trim off any large pockets of fat.
Using Oyster Sauce in Lok Lak
Traditionally, oyster sauce was made by simmering oysters and water in huge basins until it grew to grow to be a darkish, thick sauce. Sometimes, soy sauce was added for additional umami. Now, oyster sauce is made with sugar, salt, cornstarch, and oyster essence. Aside from together with it to lok lak, you’ll want to use oyster sauce in numerous dishes equivalent to beef wraps, fried rice, soups, or in marinades.
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My favorite mannequin of oyster sauce is from Lee Kum Kee. You’ll uncover numerous oyster sauces at specialty retailers or on-line. After I buy oyster sauce, I want to protect it throughout the fridge after opening.
A Bitter, Spicy, and Salty Sauce
Whilst you make a dish from Southeast Asia it’s vitally vital that the dish has sweet, spicy, salty, umami, and bitter flavors. This style profile creates a balanced dish that feels full in your palate. The sauce for lak lok incorporates salt, sugar, pepper, garlic, and lime. It rounds out the flavour of the meat by together with bitter, spicy, and salty notes.
Serve Lok Lak
If you’re in a position to plate lok lak, place latest crispy romaine lettuce leaves on the periphery of a giant spherical plate. Then slice large tomatoes and overlap the slices with the lettuce so that the tomatoes trace the sides of the lettuce. Subsequent, put the meat throughout the middle. Excessive each factor with fragrant slices of scallions. Serve your lok lak with pepper lime sauce and jasmine rice.
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Further Simple Beef Recipes
Put together dinner Mode
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For the marinade
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2 tablespoons oyster sauce
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1 tablespoon tomato paste
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2 tablespoons fish sauce
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1/2 tablespoon darkish brown sugar
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2 teaspoons cornstarch
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1 teaspoon black pepper
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1/4 cup water or low sodium rooster stock
For the lok lak
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2 kilos New York strip or ribeye steak (trimmed), scale back into 1/2-inch cubes
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3 cloves garlicminced
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2 scallionsthinly sliced, inexperienced and whites separated, divided
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1 1/2 tablespoons vegetable oil
For the pepper-lime sauce
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1 1/2 teaspoons salt
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1 teaspoon sugar
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1 clove garlicminced
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2 teaspoons black pepper
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1/2 cup latest lime juice
To serve
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1/2 head crispy romaine lettuceleaves separated
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2 large on the vine tomatoessliced
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Scorching cooked jasmine rice
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Make the marinade:
In a medium bowl, whisk collectively the oyster sauce, tomato paste, fish sauce, cornstarch, salt, and black pepper.
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Marinate the meat:
Place the cubed beef in a small bowl and add 2 tablespoons of the marinade. Add additional marinade 1 tablespoon at a time if the meat doesn’t look successfully coated (not soaked). Add the garlic and the whites of the scallions. Mix until successfully blended. Marinate for 10 minutes.
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Add water or stock to the remaining marinade:
Add the water or low sodium rooster stock to the remaining marinade, stir to combine, and put apart. You’ll add this to the meat as a result of it’s cooking.
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Make the lime-pepper sauce:
Combine the salt, sugar, black pepper, lime juice, and garlic in a small bowl. Put apart until in a position to serve.
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Put together dinner the meat:
Place a giant skillet over medium-high heat and add the oil. When oil is scorching, add the steak to the pan, reserving the marinade left throughout the bowl.
Put together dinner, shaking the pan consistently, so that the meat is seared on all sides, 4 to 5 minutes. As quickly because the steak is kind of to your liking, add the rest of the marinade to the pan. Stir to coat the steak with the marinade. Put together dinner until the sauce thickens, 2 minutes.
Take away from heat and put apart.
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Merely Recipes / Frank Tiu
Merely Recipes / Frank Tiu
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Plate the lok lak:
Place latest crispy romaine lettuce leaves on the periphery of a giant spherical platter. Overlap the tomatoes with the lettuce so that the tomatoes trace the sides of the lettuce. Add the meat to the center of the platter. Lastly, prime each factor with the remaining sliced scallion greens.
Serve the lok lak with the pepper-lime sauce and scorching jasmine rice.
To eat, create a lettuce wrap and fill with meat, tomatoes, rice, and lime-pepper sauce.
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Storage:
Refrigerate any leftover meat, sauce, and up to date greens in separate sealed containers for 3 to 4 days.
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| Eating regimen Info (per serving) | |
|---|---|
| 583 | Power |
| 37g | Fat |
| 19g | Carbs |
| 42g | Protein |
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| Eating regimen Info | |
|---|---|
| Servings: 4 to 6 |
|
| Amount per serving | |
| Power | 583 |
| % Each day Value* | |
| 37g | 48% |
| Saturated Fat 14g | 69% |
| 119mg | 40% |
| 1295mg | 56% |
| 19g | 7% |
| Dietary Fiber 3g | 9% |
| Full Sugars 5g | |
| 42g | |
| Vitamin C 19mg | 93% |
| Calcium 62mg | 5% |
| Iron 5mg | 27% |
| Potassium 934mg | 20% |
| *The % Each day Value (DV) tells you the way in which so much a nutrient in a meals serving contributes to a every day meals routine. 2,000 power a day is used for fundamental weight loss program suggestion. | |
Eating regimen information is calculated using an ingredient database and must be considered an estimate. In circumstances the place a lot of ingredient choices are given, the first listed is calculated for weight loss program. Garnishes and non-compulsory substances are normally not included.
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