Beef Lok Lak (Lok Lak Sach Ko)

Ingredients

• 1 kgbeef tenderloin, cut into 2–3 cm cubes
• 5 clovesgarlic, finely chopped
• 2 tbspoil, for stir-frying
• 1 1/2 tbsppalm sugar, for marinade
• 1 tspsea salt, for marinade
• 2 tbspwhite wine, Chinese cooking wine or dry white wine; for marinade
• 2 tbspoyster sauce, for marinade
• 2 tbspsoy sauce, for marinade
• 1 1/2 tbspsesame oil, for marinade
• 500 glettuce, for serving bed
• 400 gtomatoes, thinly sliced
• 200 gonion, thinly sliced
• 4eggs, fried sunny-side up
• 1 tbspkampot peppercorns, for dipping sauce; black; dry-roasted and ground
• 1 1/2 tbspsea salt, for dipping sauce
• 1 tbsplime juice, for dipping sauce

Method

1. 5

   To plate: arrange lettuce on a serving plate, layer with sliced tomatoes then sliced onion. Spoon the hot beef over the top and place a fried egg on each portion. Serve with the Kampot pepper dipping sauce and steamed rice on the side.

2. 1

   Cut the beef tenderloin into 2–3 cm cubes. In a bowl, combine the beef with sea salt, palm sugar, white wine, oyster sauce, soy sauce, and sesame oil. Toss well to coat and set aside to marinate while you make the sauce and prep the rest.

3. 2

   Make the Kampot pepper dipping sauce: dry-roast the peppercorns in a dry frying pan over medium-low heat for 2–3 minutes until fragrant. Grind, then mix with the sea salt and lime juice.

4. 3

   Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash and drain the lettuce. Thinly slice the onion and tomatoes.

5. 4

   Heat a large frying pan over high heat with the cooking oil. Add the chopped garlic and stir until lightly golden. Add the marinated beef with all the marinade and cook for 5–7 minutes, stirring, until cooked to your liking.