Luc Lac Beef 柬埔寨炒牛肉
You can use any kind of meat to substitute the beef in this dish.Besides rice, you can use noodles or bread. I haven’t tried it yet, but I think the beef would taste really good sandwiched in a Chinese steamed bun 刮包 (gūa bāo) too.For the beef, I used flank steak. Any kind of beef that is not too tough should work as well. Some options that I can think of are tenderloin, rib eye, sirloin and chuck.
Approximate cost (CAD) $9
Ingredients
- 450 g Beef , sliced
- 1 Egg (optional)
- 2 slices Tomato (optional)
- 2 Lettuce leaves
- 3 tbsp Oil
Ingredients for marinade:
- 1 tsp Sugar
- 2 tsp Dark soy sauce
- 2 tsp Cornstarch
- 1/8 tsp White pepper powder
- ¼ tsp Garlic powder
- 2 tsp Oil
Ingredients for sauce:
- 2 tsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 ½ tsp Sugar
- 125 ml Water
- 1½ tsp Corn starch
Instructions
- Slice beef to your preferred thickness
- Marinate the beef with 1 tsp sugar, 2 tsp dark soy sauce, 2 tsp cornstarch, 1/8 tsp white pepper powder and ¼ garlic powder. Mix well. Add 2 tsp oil and mix well again. Marinate for 30 minutes
- Combine 1½ tsp corn starch, 2 tsp dark soy sauce, 1 tbsp light soy sauce, 1½ tsp sugar and 125 ml water. Mix and set aside
- Heat wok at high heat and add 3 tbsp oil
When I use high heat to cook meats, after adding oil, the wok temperature is approx. 220˚C or 430˚F - Optional: just before stir-frying the beef, pan-fry an egg to your preferred doneness
- Optional: shred some lettuce and slice a couple slices of tomatoes for garnish
- Give the beef another mix and put it into the wok. Arrange in single layer and let it sear for 45 seconds or until you can see some browning on the beef
- Flip the beef over and let it sear for 45 seconds
- Stir-fry for 20 seconds for thin-cut beef, 40 seconds for thick-cut beef
- Stir the prepared sauce mixture and add to the wok
- Stir-fry for another 20 seconds until the sauce is thick
- Serve on a bed of rice for best results
