This Beef is AMAZING - Phnom Penh Beef Luc Lac

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and often less expensive than beef.

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories and hoisin sauce is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a healthier grain option, while bulgur is typically cheaper.

Start with about 1 pound of flank steak and cut it into smaller sections for easier slicing.

Slice the flank steak into thin strips, about an eighth of an inch thick. If needed, freeze the meat for about 20 minutes to make slicing easier.

Add 2 teaspoons of cornstarch to the sliced beef to help velvet it and make it more tender.

Add 2 teaspoons of brown sugar, 2 teaspoons of fish sauce, 2 teaspoons of dark soy sauce (or regular soy sauce with a bit more sugar), 2 teaspoons of oyster sauce, and 2 cloves of minced garlic to the beef. Mix well and set aside to marinate for about 30 minutes.

Prepare the sauce by mixing 1/4 cup of beef broth (or water), 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of brown sugar in a bowl.

Make the vinaigrette by dissolving 1/4 cup of sugar in 1/2 cup of warm water. Add 1/3 cup of lime juice, 3 tablespoons of fish sauce, 1 clove of minced garlic, and a pinch of crushed red pepper. Stir to combine.

Slice the tomato, cucumber, and shred the iceberg lettuce for serving.

Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of vegetable oil.

Add half of the marinated beef to the hot oil and let it sear for about a minute before stirring. Cook for 2-3 minutes until about 80-90% cooked, then transfer to a dish.

Add 1 tablespoon of vegetable oil to the pan and cook the remaining beef in the same manner.

While the second batch of beef is cooking, prepare a cornstarch slurry with 2 teaspoons of cornstarch and cold water. Stir to dissolve.

Once the second batch of beef is about 80-90% cooked, add the prepared sauce and let it cook briefly. Then, pour in the cornstarch slurry and wait for it to thicken.

Return the first batch of beef to the pan and cook for another 30 seconds to combine everything.

Serve the beef over a bed of shredded lettuce, with sliced tomatoes and cucumbers on the side, and drizzle the vinaigrette over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens