Succulent Cambodian Lort Cha with Beef and Bok Choy
Experience the delightful flavors of Cambodia with this lort cha dish, featuring perfectly stir-fried rice pin noodles, succulent beef, and vibrant bok choy.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine the marinade
Combine soy sauce, oyster sauce, sugar, and pepper in a bowl.
- 2
Marinate beef
Add beef strips and coat well with the marinade.
- 3
Chill
Cover and refrigerate for at least 30 minutes.
Preparing the Noodles and Vegetables
- 1
Soak noodles
Soak lort noodles in warm water for 15-20 minutes, then drain.
Tip: Do not over-soak the noodles; they should be pliable but firm.
- 2
Heat oil
Heat oil in a large wok over medium-high heat.
Tip: Use a wok for an authentic stir-fry experience and even heat distribution.
- 3
Sauté aromatics
Sauté garlic and onions until fragrant.
How to Make Succulent Cambodian Lort Cha with Beef and Bok Choy
Total time: 1 h 33 min · Yields 4 servings
- 1
Beef Stir-Fry
Heat the wok and stir-fry marinated beef until browned; set aside.
- 2
Noodle Cooking
Add soaked noodles to the wok and stir-fry with soy, fish sauce, and water until well coated.
- 3
Final Toss
Return beef to the wok with bok choy; stir in beaten eggs until everything is well mixed and cooked.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
You can marinate the beef and prepare the vegetables ahead of time; cook noodles just before serving.
Is there a vegetarian version of this dish?
Yes, substitute beef with tofu or more vegetables, and use vegetarian oyster sauce.
Can I use another type of noodle?
Yes, rice noodles or flat noodles work as a substitute if you can't find lort noodles.
How can I keep the noodles from sticking?
Ensure the noodles are well-drained and use enough oil during the stir-fry.
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