BEEF LOK LAK (Lok Lak Sach Ko)

Instructions

1- Fry the eggs sunny-side up and set aside.

2- Finely chop the garlic.

3- Wash the lettuce leaves and drain well.

4- Thinly slice the onion and tomatoes.

5- Cut the beef tenderloin into 2–3 cm cubes.

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

7- Mix well.

8- Heat a frying pan on high heat with cooking oil.

9- Add chopped garlic and stir until the garlic browns lightly.

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

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

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

13- Mix well.

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

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

16- Serve with the Kampot pepper sauce and fragrant steamed rice.

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.