Cambodian Salad From Elephant Walk Boston Recipes

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

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.

CAMBODIAN SALAD FROM ELEPHANT WALK (BOSTON)

Steps:

• Dressing: 1. Boil water, stir in sugar to dissolve; cool. 2. Pound garlic and shallot into small pieces, and stir into the water. 3. Add remaining ingredients. Salad: 1. Boil water; add chicken; return to boil, then simmer until tender, 10-15 min. 2. Cool the chicken lightly, then shred. 3. Toss all remaining items in the bowl except for some peanuts and all of the cilantro. 4. Add dressing; use remaining peanuts and cilantro for garnish.