Cambodian Salad From Elephant Walk Boston Recipes

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) image

Make and share this Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) recipe from Food.com.

Provided by MarraMamba

Categories Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

2 pinches kosher salt
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 teaspoon fresh ground black pepper
3 tablespoons soybean oil
2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon fresh ground black pepper
2 teaspoons finely chopped garlic
3 tablespoons soybean oil or 3 tablespoons any vegetable oil
3 tablespoons sugar
4 tablespoons finely chopped garlic
1 1/2 teaspoons fresh ground black pepper
1/3 cup mushroom soy sauce
15 -20 young lettuce leaves, for garnish
1/4 cup thinly sliced scallion top, for garnish
jasmine rice, for serving

Steps:

Marinade:.
Combine ingredients for marinade in a baking dish or shallow bowl.
Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
Meanwhile, make Lime Dipping Sauce:
Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
ingredients and mix well. Set aside at room temperature until ready to serve.
Saute:.
Heat up a large saute pan or small wok until hot; very high heat is required so
that the meat will cook quickly without bleeding out too much juice.
Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
for another 2 minutes or so. Cook the beef to desired doneness; it's best served
medium-rare to medium.
Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
Sauce on the side.

ELEPHANT WALK SWEET BEEF STEW (KHAR SAIKO KROEUNG)

Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) image

Make and share this Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) recipe from Food.com.

Provided by MarraMamba

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs boneless top round beef, cut into 1 1/2-inch cubes
1/2 cup peeled thinly sliced gingerroot (about 2 ounces)
3 dried New Mexico chiles, soaked, seeded and deveined
3 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1/2 cup water
5 tablespoons vegetable oil
3 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon mushroom soy sauce
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup chicken broth
1 cup green coconut juice
1/4 cup tamarind juice
fresh cilantro stem, for garnish
cucumber, slices

Steps:

Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
Garnish with cilantro sprigs and serve with cucumber slices and rice.

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