Beef Loc Lac is very much a Khmer dish but its origins are probably quite foreign. It may have been imported from Vietnam but almost certainly is a French creation.

This recipe is extremely well researched by a chef in Phnom Penh. He compared many recipes and this is the one he came up with. MSG is included because this addition gives the most authentic flavour but it is not an absolute requirement.

  • Beef: 150 gram (~5 1/2 oz)  cubed in 2cm (1 in) sections.
  • 2 tbsp chopped garlic
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1 tbsp tomato sauce (ketchup) and 1 tbsp oyster sauce -
  • 1/2 tbsp sugar
  • 3 tbsp cooking oil
  • 1 tsp MSG (optional)
  • 1 onion
  • 1 greenish tomato
Tuk meric (pepper sauce) for dipping.
  • 1 tsp crushed/ground black pepper
  • 1/2 tsp salt
  • 2 tsp lime juice
  1. The beef is mixed with the marinade and allowed to steep for up to an hour.
  2. Heat the oil in a wok . Transfer all the marinade content into the wok and stir fry until browned.
  3. Add sugar, oyster sauce, oil, tomato sauce, MSG.
  4. Transfer to the serving plate when just done.
  5. Slice the onion and spread on a serving plate with sliced tomato for garnish.
    • The Tuk Meric is usually served in a small side bowl and the food dipped into this.
    Very frequently, in tourist frequented restaurants, Loc Lac is served with a side of French fries and topped with a fried egg.