loc lac
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.
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Ingredients
- 1 lb
- 2 cloves
- 1 tsp
- 2 tbsp
- 1 tbsp
- 2 tbsp
- 2 tbsp
- as needed
- 1 medium
- 1/2 cup
- 1 cup cooked
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Cambodian (Khmer)
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
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.
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