This dish was brought to Cambodia from Vietnam during the French colonization. The name in Vietnamese, Bo luc lac, literally means ‘shaking beef’, and this recipe is based on a delicious version I ate in Phnom Penh. I’ve added honey and used dark soy sauce, which make it stand out in flavor.
Preparation Time 30minutes, plus minimum 1 hour marinating time. Cooking Time about 10 minutes.
For 4 Serving(s)