Name: Lok Lak (Shaking Beef)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: For the Marinade -; 2 tablespoons oyster sauce -; 1 tablespoon tomato paste -; 2 tablespoons fish sauce -; 1/2 tablespoon dark brown sugar -; 2 teaspoons cornstarch -; 1 teaspoon black pepper -; 1/4 cup water or low sodium chicken stock -; For the lok lak -; 2 pounds New York strip or ribeye steak (trimmed), cut into 1/2-inch cubes -; 3 cloves garlic, minced -; 2 scallions, thinly sliced, green and whites separated, divided -; 1 1/2 tablespoons vegetable oil -; For the pepper-lime sauce -; 1 1/2 teaspoon salt -; 1 teaspoon sugar -; 1 large clove garlic, minced -; 2 teaspoons black pepper -; 1/2 cup fresh lime juice -; To serve -; 1/2 head crispy romaine lettuce, leaves separated -; 2 large on the vine tomatoes, sliced -; Hot cooked jasmine rice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lok Lak (Shaking Beef)

1. For the Marinade -

2. 2 tablespoons oyster sauce -

3. 1 tablespoon tomato paste -

4. 2 tablespoons fish sauce -

5. 1/2 tablespoon dark brown sugar -

6. 2 teaspoons cornstarch -

7. 1 teaspoon black pepper -

8. 1/4 cup water or low sodium chicken stock -

9. For the lok lak -

10. 2 pounds New York strip or ribeye steak (trimmed), cut into 1/2-inch cubes -

11. 3 cloves garlic, minced -

12. 2 scallions, thinly sliced, green and whites separated, divided -

13. 1 1/2 tablespoons vegetable oil -

14. For the pepper-lime sauce -

15. 1 1/2 teaspoon salt -

16. 1 teaspoon sugar -

17. 1 large clove garlic, minced -

18. 2 teaspoons black pepper -

19. 1/2 cup fresh lime juice -

20. To serve -

21. 1/2 head crispy romaine lettuce, leaves separated -

22. 2 large on the vine tomatoes, sliced -

23. Hot cooked jasmine rice -

How to cook deliciously - Lok Lak (Shaking Beef)

1. Stage

Make the marinade: In a medium bowl, whisk together the oyster sauce, tomato paste, fish sauce, cornstarch, salt, and black pepper.

2. Stage

Marinate the beef: Place the cubed beef in a small bowl and add 2 tablespoons of the marinade. Add more marinade 1 tablespoon at a time if the meat doesn't look well coated (not soaked). Add the garlic and the whites of the scallions. Mix until well combined. Marinate for 10 minutes.

3. Stage

Add water or stock to the remaining marinade: Add the water or low sodium chicken stock to the remaining marinade, stir to combine, and set aside. You’ll add this to the beef as it’s cooking.

4. Stage

Make the lime-pepper sauce: Combine the salt, sugar, black pepper, lime juice, and garlic in a small bowl. Set aside until ready to serve.

5. Stage

Cook the beef: Place a large skillet over medium-high heat and add the oil. When oil is hot, add the steak to the pan, reserving the marinade left in the bowl. Cook, shaking the pan continuously, so that the beef is seared on all sides, 4 to 5 minutes. Once the steak is almost to your liking, add the rest of the marinade to the pan. Stir to coat the steak with the marinade. Cook until the sauce thickens, 2 minutes. Remove from heat and set aside.

6. Stage

Plate the lok lak: Place fresh crispy romaine lettuce leaves on the outer edge of a large circular platter. Overlap the tomatoes with the lettuce so that the tomatoes trace the edges of the lettuce. Add the beef to the center of the platter. Finally, top everything with the remaining sliced scallion greens. Serve the lok lak with the pepper-lime sauce and hot jasmine rice. To eat, create a lettuce wrap and fill with meat, tomatoes, rice, and lime-pepper sauce.

7. Stage

Storage: Refrigerate any leftover meat, sauce, and fresh vegetables in separate sealed containers for 3 to 4 days. Did you love the recipe? Leave us stars below!