Luc Lac beef [recipe from Cambodia]
I love discovering recipes from different countries around the world, and the recipes that I enjoy most are on the Asian side, with Thai, Chinese, Indonesian and Vietnamese cuisine. Little by little, I'm also leaning towards Indian cuisine, which I also appreciate more and more. My concern is that these recipes are not always very adapted to the whole family, especially when you have a little man of 2 and a half years old who has been blocking me for 1 year on raw vegetables (and fruits...) and spices that he loved baby. So, I'm going to go slowly on the flavours side and play it smarter.
But there is a recipe that I really wanted to test, discovered at Miss Tâm, then rediscovered a few days ago thanks to Azzed who shared the link of Tokyobanhbao's blog. A perfect recipe of marinated beef, without chili pepper, accompanied by tomato rice, deliciously exotic, but adapted to all my family. So here is my version of the Loc Lac beef, probably not THE original recipe, but we all have the right to appropriate the recipes and do what we want with them! So I skipped salad and tomatoes (I refuse to buy them out of season... nothing beats flavoured summer tomatoes!), and simply added a few mushrooms from Paris to the wok. As I was missing a touch of freshness on this plate I added a little coriander too, and my nutritional conscience prevented me from adding a fried egg on the rice, with the beef pieces we already have everything we need on the protein side!
This dish was perfect to give me holiday cravings! And then, that's fine, it's tonight, I only have one mega marathon day left, which will be long and intense. My smoothie energy that I am finishing right now better give me all the strength and concentration I need today to finish everything on time? 2
Ingredients (2 / 3 people)
250 g beef (rump steak or pear, which the butcher suggested)
1 large glass of rice (semi-complete camargue here)
1 tablespoon Nuoc Mango
2 tablespoons soy sauce
1 tablespoon of oyster sauce
2 garlic cloves
1 onion
1/2 teaspoon sugar
1 large tablespoon tomato paste concentrate
Oil
Salt, pepper
Cook rice in water for the time indicated for the package. I opted for steam cooking, 20 minutes in my thermomix, but if you have a rice cooker use it is the best!
Meanwhile, mix the soy sauce, nuoc mango, oyster sauce, chopped garlic clove and sugar in a bowl. Add the diced piece of beef. My butcher gave me pear, this piece was perfect for my very tender and fat-free recipe. Marinate for 30 minutes (slightly less!). All its sauces are found in Asian grocery stores, especially oyster sauce, because the others you can find them in supermarkets in the world's products department.
When the rice is cooked, peel and chop the last clove of garlic. Dilute tomato concentrate in two tablespoons of water.
Heat a wok over high heat with a drizzle of oil. Add chopped garlic, rice and tomato paste. Season with salt, pepper and stir until the rice is coloured red and hot. Place rice in 2 to 3 (depending on the number of people) bowls, set aside.
Wash the wok and heat it over high heat with a drizzle of oil. Peel and slice the onion and sauté for 2 to 3 minutes until lightly coloured and tender. Add beef pieces and marinade. Mix and cook over high heat very quickly to keep the pieces half-cooked.
Reheat the rice bowls in a microwave oven, then serve the Loc Lac beef with the rice spilled on the plates, a little coriander and a little salad or vegetables of your choice.