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February 15, 2022 6:00 PM
60 mins
Live Class
On-Demand Class
$ 30.00 CAD
plus tax
Pull out your wok and join Cheata Nao for this classic Cambodian stir fry dish. You'll learn to sauté thinly sliced beef in a rich soy sauce gravy, then serve it atop a platter of lettuce, onions, tomatoes and cucumbers with a zippy lime pepper dipping sauce on the side. Traditionally served at weddings, this simple and tasty stir fry has become a staple weekday dish in every Cambodian household. Now you can make it a staple in your household too!
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Ingredients, Beef Luc Lac: 1lb beef, top sirloin (or anything with some fat content), cornstarch, garlic, yellow onion, vegetable oil, MSG, dark soy sauce, soy sauce, oyster sauce, romain lettuce, tomato, cucumber, white or red onion, steamed jasmine rice to serve
Ingredients, Lime Pepper Dipping Sauce: limes, MSG, sugar
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel in person for a fabulous night of finger foods! Guaranteed to elevate your party menus this holiday season, you'll learn to prepare a full menu of party bites including Blinis with Smoked Salmon & Crème Fraiche, Beef Tartare on Crostini with Fried Quail's Eggs, Puff Pastry Palmiers (both savoury and sweet), Scallop Ceviche Spoons, Buttermilk Corn Cakes with Chipotle Shrimp, Peking Duck Breast Pancakes, Pressed Flamed Sushi and Bourbon Chocolate Truffles. Then since we're celebrating the holidays we'll be including some delicious sparkling wine pairings introduced by WSET wine educator Cheata Nao, to complement your canapés (non-alcoholic alternatives are available on request).
Join Kathryn Joel for her online class and you'll learn how to French trim, herb crust and roast a Rack of Lamb to medium rare perfection. Ideal for a date night or a celebratory or festive meal, we'll serve our lamb with thyme scented Smashed Celeriac and Pan Seared Brussels Sprouts too.
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