Khmer Beef Loc Lac (Pepper Beef)
This vibrant stir-fry delivers the fiery essence of Kampot pepper, a Cambodian specialty, coating tender cuts of beef in a savory sauce. Served with crisp lettuce and fresh vegetables, Loc Lac is a delightful explosion of flavor and texture, perfect for a quick and satisfying weeknight meal.
- 8 ounces ribeye steak
- ½ onion, thinly sliced
- 6 garlic cloves, minced
- lettuce (for garnish)
- tomato (for garnish)
For the Marinade:
- 1 tablespoon oyster sauce
- 1 teaspoon CÓCOES Organic Coconut Flower Aminos
- ½ tablespoon CÓCOES Organic Coconut Flower Syrup (Light)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon fish sauce (optional)
- 1 tablespoon garlic pepper paste (grated garlic with black pepper)
- 1 teaspoon lime juice
For the Lime Sauce:
- 1 teaspoon CÓCOES Organic Coconut Flower Aminos
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- pan drippings from the cooked beef
- 1 Thai bird chili (optional)
- Slice the beef into bite-size cubes.
- In a bowl, whisk together all of the marinade ingredients. Add the sliced beef and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
- In a pan, sauté the marinated beef until medium, then toss in sliced onion.
- When done, plate the beef on a bed of lettuce, tomato, and onion.
- In a bowl, combine all sauce ingredients.
- Plate with hot rice and veggies. Dip, serve, and enjoy.
