Beef Loc Lak

Tuesday, May 25, 2010

I made this a month or so ago and didn’t have a chance to post it up. This is not a hard dish to make, but it is very yummy and good for you. Great way to incorporated vegetable and eggs into your kids balance diet. Well as you know by now, that most of the dish that I made are very common to different Asian culture. For the recipe tend to circulate around and around to different region of Asia and every culture adapted it as their own, with some slight changes.

There not much to give you advice on, only that don’t overcook the beef or it will become chewy, unless you used rib eyes steak. In all it is a very simple and dish to make, so don’t worry, you can’t make any mistake as long as you don’t burn it.


1 Lb Rib eyes beef stead or beef sirlon
2 Tbsp of soy sauce
½ Tsp of dark soy sauce
1 Tbsp oyster sauce
1 Tsp of black pepper
½ Tsp of kosher salt
¼ Cup of corn starch
1 Tbsp of minced garlic
4 Eggs
2 Tbsp of vegetable oil
2 Tomato, thinly sliced
1 Head of red lettuce, clean
1 Medium onion, thinly sliced

Dipping Sauce:

2 Tbsp of lime juice
1 Tsp of white pepper
1 Tsp of salt

Mix well and set aside.


1. Clean and cut into 1” cube. Mix in the corn starch and let it set for 15 minutes.
2. Meanwhile, arrange the plate as shown in the picture above, with lettuce, sliced tomato and sliced onion.
3. Now heat the skillet to hot add 1 tbsp of oil. Wait for a couple of seconds, add the minced garlic until aroma.
4. Add the beef, oyster, dark soy sauce, soy sauce, pepper and salt. Stir until cook, about 5 minutes plus.
5. When the beef is done, scope in and place it on top of the decorated plate.
6. In another clean pan, heat to hot and add the remaining oil. When it hot add the four eggs and cook it to desire. Normally, it prefer that the inside it a little runny. Remove and place on top of the beef.


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