Loc Lac (Cambodian Beef with Lime) #eattheworld

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!

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Loc Lac
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

To finish
1 tablespoon cornstarch + ¼ cup cold water
Large lettuce leaves
Basmati rice
Fried eggs

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.

Check out all the wonderful Cambodian dishes prepared by fellow Eat the World members and share with #eattheworld.

Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

CulturEatz: Cambodian Green Mango Shrimp Salad
Culinary Adventures with Camilla: Somlar Machu Ktiss (Cambodian Hot and Sour Coconut Soup)
Palatable Pastime: Grilled Cambodian Beef Sticks
Pandemonium Noshery: Khmer Lok Lak
Amy’s Cooking Adventures: Loc Lac (Cambodian Beef with Lime)
Home Sweet Homestead: Cambodian Spring Rolls
A Day in the Life on the Farm: Aioan Chua Noeung Phset Kretni
Loreto and Nicoletta: Cambodian Tapioca Banana Pudding
Margaret: Traditional Cambodian Rice Flour Donuts
House of Nash Eats: Cambodian Chicken Red Curry [Somlar Kari Saek Mouan]


  1. I loved discovering loc lak for this adventure! Yours looks amazing.

  2. Amy, this looks delicious! I didn't come across this recipe in my research and I definitely want to try it. Thanks for sharing. I think that this is one of my favorite monthly reveals!

  3. I love your version with the egg included. I always love when you post about the boys too. Anxious to see them again.

  4. Serving that delicious spiced beef in a lettuce wrap is genius! It looks so tasty!