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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.

15 Mins

10 Mins

2

Beef

Shop Ingredients

Made with Coconut Aminos LiteCrafted with organic ingredients for the best result

Ingredients

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)

Method

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.