BEEF LOK LAK (Lok Lak Sach Ko)

• Beef Tenderloin2¼ lb
• Garlic5 cloves
• Oil2 tablespoons
• Palm Sugar1.5 tablespoon
• Sea Salt1 tsp
• White Wine2 tablespoons
• Oyster Sauce2 tablespoons
• Soy Sauce2 tablespoons
• Sesame Seed Oil1.5 tablespoon
• Lettuce1 lb
• Tomato1 lb
• Onion7 oz
• Eggs4
• Sea Salt1.5 tablespoon
• Kampot Pepper1 tablespoon
• Lime juice1 tablespoon

Instructions

1. 1

   Fry the eggs sunny-side up and set aside.

2. 2

   Finely chop the garlic.

3. 3

   Wash the lettuce leaves and drain well.

4. 4

   Thinly slice the onion and tomatoes.

5. 5

   Cut the beef tenderloin into 2–3 cm cubes.

6. 6

   Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil.

7. 7

   Mix well.

8. 8

   Heat a frying pan on high heat with cooking oil.

9. 9

   Add chopped garlic and stir until the garlic browns lightly.

10. 10

    Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.

11. 11

    Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant.

12. 12

    Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice.

13. 13

    Mix well.

14. 14

    On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions.

15. 15

    Spoon the cooked beef over the vegetables and place fried eggs on top.

16. 16

    Serve with the Kampot pepper sauce and fragrant steamed rice.

17. 17

    Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.