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Cambodian beef lock lack

October 1, 2008

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Serves 4

One of Bopha Samms's most popular menu items, this colorful dish is traditionally served with jasmine rice or crusty rolls. At the end of cooking, Samms adds 1 tablespoon of fried shallots to the beef, which you can make in hot oil or buy at an Asian market. If increasing these quantities, cook them in separate batches. This does not make a generous serving.

1 pound beef sirloin or tenderloin tips, cut into strips
1 teaspoon sugar
3 tablespoons oyster sauce
2 large cloves garlic, crushed and chopped
Pepper, to taste
4 tablespoons vegetable oil
Juice of 1 large lime
1/2 teaspoon salt
1 bunch watercress, stemmed, or 1 head Boston lettuce, separated into leaves
1 large tomato, cut into 8 slices
1 medium pickling cucumber, cut into 8 slices
1 red onion, cut into 8 thin slices
1piece (2 inches) ginger root, sliced
1 scallion, cut into 1-inch slices
1. In a bowl, combine the meat, 1/2 teaspoon of the sugar, oyster sauce, 1/3 of the garlic, pepper, and 1 tablespoon of the vegetable oil; stir well and set aside.

2. In another bowl, combine lime juice, 1/2 teaspoon of the sugar, salt, more pepper, and 1/3 of the garlic.

3. On a platter, arrange watercress or lettuce, tomato, cucumber, and onion.

4. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the ginger and remaining garlic. Cook, stirring constantly, for 1 minute, taking care not to burn them.

5. Add the remaining oil to the pan. Add the meat and marinade. Cook over high heat, stirring constantly, for 3 minutes or until the meat is cooked through.

6. Turn off the heat, add the scallion and 1 tablespoon of the lime juice mixture. Stir well.

7. Spoon the meat mixture onto the vegetables and greens. Use the remaining lime juice mixture as a dip. Adapted from Stir Crazy