Pack your bags and grab your passport! We’re heading to Cambodia for this month’s Eat the World recipe challenge!
After researching Cambodian food, it looks like stir fries, sea food, and brothy soups are very common cuisine. Another popular recipe is Loc Lac or stir fried beef. There are many variations of this dish, depending largely on the region on Cambodia it comes from, additionally Loc Lac is also popular in Vietnam (though without the fried egg).
As with anytime I push the boundaries with recipes, the kids had a comment. This time, “I thought this was stir fry mom, why is there BBQ sauce, an egg, and salad?”
In the end, the kids passed on lettuce, conceded that it was not actually BBQ sauce, and grudgingly admitted that eggs do belong in stir fry when I reminded them that fried rice had eggs in it.
I enjoyed my loc lac as a lettuce wrap and found it to be a delicious alternative to our regular stir fry!
Adapted from 196 Flavors
1 ½ pound sirloin steak, cut in cubes
¼ cup low sodium soy sauce
Juice from 1 lime (about 3 tablespoons)
3 tablespoons extra virgin olive oil
2 tablespoon tomato paste
2 tablespoon sugar
1 tablespoon paprika
1 teaspoon chicken bullion
3 cloves garlic, minced
¼ teaspoon freshly ground black pepper
1 tablespoon cornstarch + ¼ cup cold water
Large lettuce leaves
Whisk together the marinade ingredients and pour over the beef. Marinate for 1 hour. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef to the skillet (reserving marinade). Sauté until cooked through.
Whisk together the cornstarch and cold water, add to the reserved marinade. Pour the marinade over the beef, cooking until thickened.
To serve, place the beef over large lettuce leaves. Top with a fried egg and a side of rice.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
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