做法
- 用蚝油、酱油、鱼露、棕榈糖、压碎的贡布胡椒、大蒜和1大勺青柠汁腌牛肉粒,静置30分钟。
- 做蘸汁:把压碎的贡布胡椒、青柠汁和盐在小碗中调匀。蘸汁应酸味鲜明、胡椒辛香深厚。
- 在炒锅中以最大火加热油。把腌好的牛肉连同腌料铺成一层,煎90秒不翻动。
- 猛烈翻炒2分钟——牛肉外层应深焦褐,中心保持粉红。高温至关重要;低温炖等于蒸熟。
- 在盘上铺生菜叶、番茄片和黄瓜片。把煎好的牛肉连同酱汁摆在上面。
- 蘸汁单独配上桌,加白米饭和一颗(可选)煎蛋。吃法:夹一块牛肉,蘸胡椒柠檬汁,配米饭或卷在生菜叶里送入口中。
Common questions
Can 贡布胡椒煎牛粒 be made ahead?
贡布胡椒煎牛粒 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 贡布胡椒煎牛粒 spicy?
贡布胡椒煎牛粒 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 贡布胡椒煎牛粒 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 贡布胡椒煎牛粒 to make at home?
贡布胡椒煎牛粒 is approachable for a home cook with basic stove skills — total time about 38 minutes, no special technique required.
Can 贡布胡椒煎牛粒 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Lok lak——名字来自高棉语'摇'——是柬埔寨现代代表菜之一,从平价食堂到高级餐厅都有。贡布胡椒是地区招牌;贡布省种植的胡椒位列世界顶级,带有松脂与柑橘的复杂香气,使lok lak超越普通炒肉。生菜和番茄底来自欧洲(法殖时期遗留);高棉风蘸汁才是它'柬埔寨'的灵魂。
