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loc lac

Name: loc lac
Cuisine: Cambodian (Khmer)
Ingredients: 1 lb beef sirloin, cubed; 2 cloves garlic, minced; 1 tsp black pepper; 2 tbsp soy sauce; 1 tbsp oyster sauce; 2 tbsp lime juice; 2 tbsp vegetable oil; as needed lettuce leaves; 1 medium tomato slices; 1/2 cup cucumber slices; 1 cup cooked white rice

Loc lac is a popular Cambodian stir-fried beef dish characterized by tender, marinated cubes of beef sautéed with garlic and black pepper, often served with a tangy lime and pepper dipping sauce. It embodies the balance of savory, tangy, and slightly sweet flavors that are central to Khmer cuisine and is a beloved comfort food enjoyed across Cambodia.

11 ingredients

savorytangypepperyumami

Culinary DNA Preview

Cambodian (Khmer)70%

French20%

Chinese10%

Ingredients

beef sirloin, cubed
1 lb
garlic, minced
2 cloves
black pepper
1 tsp
soy sauce
2 tbsp
oyster sauce
1 tbsp
lime juice
2 tbsp
vegetable oil
2 tbsp
lettuce leaves
as needed
tomato slices
1 medium
cucumber slices
1/2 cup
white rice
1 cup cooked

Method

Steps not available

Origin Story

Loc lac originated as a fusion dish influenced by French colonial presence in Cambodia, combining local ingredients with Western-style beef preparation techniques, symbolizing the cultural blending in Cambodian culinary history.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)70%

ingredients+techniques

French20%

ingredient_origin and cooking style

Chinese10%

ingredient_origin

Techniques

marinating stir-frying dipping sauce preparation

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Southeast Asiacuisines →Foodways connections →