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  • Writer's picturePeter Sr.

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

By Marra Mamba

YIELD 4 to 6 servings

TIME About 35 minutes

From Boston's famous Elephant Walk owner, this is a simple but tasty dish.




  • 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



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.


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.


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.



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