Lok Lak — Cambodian Beef in Sauce

Succulent cubes of beef tenderloin, seared over high heat in a fragrant marinade of oyster and soy sauces, served on a fresh bed of lettuce, tomatoes, and onions with a fried egg and a fiery Kampot pepper sauce. A dish where every bite strikes a perfect balance between the richness of the meat and the bright acidity of the sauce.

Ingredients

• 1 kg Beef tenderloin
• 5 clove Garlic
• 2 tbsp Vegetable oil
• 1.5 tbsp Palm sugar
• 1 tsp Sea salt
• 2 tbsp White wine
• 2 tbsp Oyster sauce
• 2 tbsp Soy sauce
• 1.5 tbsp Sesame oil
• 500 g Lettuce leaves
• 400 g Tomatoes
• 200 g Onion
• 4 pcs Eggs
• 1.5 tbsp Sea salt
• 1 tbsp Kampot pepper
• 1 tbsp Lime juice

Instructions

1. Cut the beef tenderloin into 2–3 cm cubes. Place in a bowl and add sea salt, palm sugar, white wine, oyster sauce, soy sauce, and sesame oil. Mix well, ensuring each piece is thoroughly coated with the marinade. Set aside to marinate while you prepare the remaining ingredients.
2. Finely chop the garlic. Rinse and pat dry the lettuce leaves. Slice the tomatoes and onion into thin rings or half-rings.
3. Toast the Kampot peppercorns in a dry pan over medium heat, stirring occasionally, for 2–3 minutes until fragrant. Transfer to a mortar or spice grinder and grind. Place in a small bowl. Add sea salt and lime juice, then mix well. The sauce is ready.
4. In the same pan, heat a little oil and fry the eggs sunny-side up. Remove from the pan and set aside.
5. Heat a wok or large pan over maximum heat with vegetable oil. Add the garlic and stir-fry until lightly golden. Add the marinated beef with all of its marinade and cook for 5–7 minutes over high heat without a lid. The less time it cooks, the more pink the meat will remain inside.
6. Arrange the lettuce leaves on a large serving plate, top with slices of tomato, then rings of onion. Pour the hot beef directly from the pan over the vegetables along with the sauce. Place the fried egg on top. Serve the Kampot pepper sauce separately in a small bowl. Fluffy steamed white rice makes an excellent accompaniment to this dish.