Riz Loc Lac
Stir-fried cubed beef with rice.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Riz Loc Lac, also sometimes spelled Lok Lak, is believed to have been influenced by French colonial cuisine, particularly steak frites, but adapted with local Cambodian flavors and ingredients. The use of stir-frying techniques is a common practice in Southeast Asian cooking, further contributing to the dish's evolution.
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Riz Loc Lac is a popular and widely available dish in Cambodia, often enjoyed as a lunch or dinner option. It reflects the country's culinary heritage, blending local ingredients and cooking techniques with influences from abroad.
Accessibility
Riz Loc Lac is a common dish found in restaurants ranging from street food stalls to more upscale establishments, making it accessible to a wide range of people.
Family Meal
While often eaten individually, Riz Loc Lac can also be shared as part of a family meal, with different dishes complementing each other.
Celebratory Occasions
Riz Loc Lac can be found at celebrations and gathering across the nation
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Riz Loc Lac boasts a savory and slightly sweet flavor profile, balanced by a tangy dipping sauce. The beef is tender and flavorful, while the rice provides a neutral base.
The primary flavor comes from the marinated beef, which is typically seasoned with soy sauce, oyster sauce, fish sauce, garlic, and sugar. The sweetness is subtle, enhancing the savory notes. The dish is often served with a dipping sauce made from lime juice, black pepper, and sometimes salt or fish sauce, providing a citrusy and peppery counterpoint to the richness of the beef. Fresh lettuce, tomatoes, and cucumbers add a refreshing element.
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Beef Selection
Use a tender cut of beef such as sirloin or tenderloin for the best results. Cut the beef into uniform cubes for even cooking.
Marination Time
Marinate the beef for at least 30 minutes, or preferably longer (up to a few hours), to allow the flavors to fully penetrate the meat.
High Heat Stir-fry
Stir-fry the beef over high heat to sear the outside and keep the inside tender. Avoid overcrowding the pan, as this will lower the temperature and result in steamed beef rather than seared beef.
Dipping Sauce Balance
Adjust the lime juice, pepper, and salt in the dipping sauce to your taste preference. The sauce should be tangy, peppery, and slightly salty.
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