Cambodian Beef Steak Baguette (Loc Lac)

Steak Baguette

I learnt to cook this dish in Battambang, a town in western Cambodia. Since coming back to the UK, I’ve cooked this dish many times. It always reminds me of Battambang and of the smiley, wonderful children I met at Cambodian’s Childrens Trust. Loc Lac is considered as one of Cambodia’s national dishes, second only to ‘Fish Amok’. Loc Lac or marinated beef is usually served with steamed rice and a fried egg, on a bed of lettuce, slice tomatoes and onions. This recipe is my take on the famous Cambodian Loc Lac, which I have adapted to suit my taste buds. I am also pairing this dish up with a baguette rather than the usual steamed rice. One of the things that surprised me whilst travelling around Cambodia is that the Cambodians really love their baguettes. In all the towns and provinces I visited across Cambodia there were always baguettes for sale. Although the French are long gone, the French influence on Khmer cuisine and diet is still strong today. I noticed that the baguettes in Cambodia are sweeter than the baguettes you find in France, the soft bread inside the crispy crust has a slightly cake like texture. I have seen Cambodians eating baguettes all across Cambodia, from the busy city centres of Phnom Penh and Siem Reap, to the provinces of Kampong Chhnang and Kampot to the remote border towns of Pailin and Phsa Prum, there are always baguettes for sale. So I thought pairing up Loc Lac with a wonderful baguette would be as nice as eating it with steamed rice. I hope you enjoy it too!


A wok, a medium size bowl and a small bowl.

Ingredients Serves 2:

For the Marinade:
1.  Approx. 215g beef sirloin, slice thinly into strips
2.  3 cloves of garlic, crushed or grated
3.  30g ginger, crushed or grated
4.  ¼ tsp. chilli flakes
5.  1 tsp. ground Kompot pepper (or  just ground black pepper)
6.  1 tbsp. palm sugar
7.  ½ lime juice
8.  1 tsp.  vegetable oil
9.  2 tbsps. light soy sauce
10. 1 tbsp. dark soy sauce
11. 1 tbsp. tomato ketchup
12. 1 tbsp. fish sauce

For the Lime and Pepper Sauce:
13. 1 small lime juice
14. 1 tsp.  ground Kompot pepper (or  just ground black pepper)
16. ¼ tsp. sugar
17. Pinch of salt

For the Stir Fry and Garnish:
18. 3 tbsp. vegetable oil, for frying
19. 2 baguettes
20. 1 iceberg lettuce, thinly sliced
21. 2 medium size tomatoes, deseeded and thinly sliced
22. 1 small shallot, thinly sliced
23. A handful of finely chopped coriander leaves
For the Marinade:
1.  On a bowl mix all the beef with the marinade ingredients listed above.  Cover with a cling film and leave to marinade in the fridge over night or for at least 1 hour.


For the Lime and Pepper Sauce:
2.  On a small bowl, combine all the ‘Lime and Pepper Sauce’ ingredients listed above.  Set aside for later use.


For the Stir Fry and Garnish:
3.  Slice your baguettes into halves, stuff your baguettes with the lettuce, tomatoes, shallots, and coriander leaves then set aside.
4.  Meanwhile, on a wok over very high heat, add 3 tbsp. of oil. When the oil is smoking hot, add your beef (do not add the marinade just the beef). Cook the beef in batches.  Remove from heat and set aside to rest the beef for a couple of minutes.
5.  Add the beef in your baguette, drizzle with some ‘Lime and Pepper’ sauce on top.

Serve Immediately.


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