Homemade Luc Lac

I first tried ‘Luc Lac’ at Phnom Penh, located down in chinatown. That place is a hidden gem, for reals. Delicious food, fairly quick service, and almost always a line of hungry people.

The Luc Lac dish at Phnom Penh is basically super tender stir-fried beef + a sweet meat sauce, over a bed of white rice and then topped with an egg (or two), sunny-side up. The dish also comes with shredded lettuce and tomato slices, on the side. Since the yolk is left runny, it can be broken and incorporated into the rice and meat… delicious and always worth the wait.

Somehow came up with the idea of trying this dish at home. Plus, C was totally up for it since he loveees the Phnom Penh version.

I found various online recipes and ended up kind of meshing two together from here and here. This recipe was scaled up and was enough to feed about 6 people – assembled 3 plates

  • 1-1/2 lb lean sirloin steaks, thinly sliced
  • 8 cloves garlic , minced
  • 4 teaspoon fish sauce
  • 4 tbsp sugar, or more to taste
  • 6 teaspoons olive oil
  • 3/4 teaspoon freshly cracked black pepper
  • 3 tablespoons oyster sauce
  • 2 tablespoon light (regular) soy sauce
  • 3 tbsp water
  • 2 tbsp cornstarch + 2 tbsp water
  • Lettuce, shredded
  • 2 Tomatoes, sliced
  • Rice
  • 5 eggs

1) Combine garlic, fish sauce, sugar, oil, pepper, oyster sauce, soy sauce and water in a small bowl and mix well. Add to thinly sliced beef and mix; cover and refrigerate for 2 hours or longer.

2) Heat skillet, add small amount of oil and fry beef until fully cooked. To thicken sauce: combine cornstarch + cold water to form a paste, then add to skillet. Once sauce is brought to a boil, it should thicken.

3) To assemble: scoop rice and add vegetables to the plate. Add beef + sauce over rice.

4) Fry 1 or 2 eggs and place over beef.

** C’s Tip: For best results, mix together egg, beef, sauce and rice thoroughly before eating.

Phnom Penh’s meat sauce is just amazing – somewhat sweet, thick, and rich. The sauce from this recipe was a little more on the salty side but it was still good when mixed together with everything. Depending how salty/ sweet you like your sauce, you could add more sugar/ water to cut the saltiness.

I would say that the dish itself was a pretty good attempt for the first time round. It didn’t even taste that salty after the egg, meat and rice were all mixed together. Notes for next time: try either brown sugar or honey, in place of the white sugar, to add more sweetness to the sauce.

On the quest for the perfect sauce.

*Update – tried the sauce using brown sugar instead of white sugar and it’s a bit sweeter/ the taste is closer to the restaurant version

Another side-note: Happy Birthday Blog =], you are officially a year old! Crazy how it’s been that long, but I’m so glad I started this.

Anyways, currently in the midst of exams, but there will be more to come after this wk… I already have some ideas of all the food/ desserts I want to make once school is out! Talk to you soon!

5 Comments Add yours

  1. Jachito says:

    Sooooooo goooooood!


    1. Janine says:

      Must do more trials to perfect the sauce!


  2. kayjayaitch says:

    I’ve just got to say I like how you write a recipe : infomative, succinct and clear. No unnecessary waffle. Thank you.


  3. readingemily says:

    i’m trying this tonight!


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