BEEF LOK LAK (Lok Lak Sach Ko)

Cook

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

Prepare

1. 🔥Finely chop the garlic.

Steps

1. 🧂Wash the lettuce leaves and drain well.

Prepare

1. 🍳Thinly slice the onion and tomatoes.
2. 🫇Cut the beef tenderloin into 2–3 cm cubes.
3. 🍽️Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil.
4. 🌿Mix well.

Cook

1. 🫇Heat a frying pan on high heat with cooking oil.

Prepare

1. 🍽️Add chopped garlic and stir until the garlic browns lightly.
2. 🌿Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.

Cook

1. 🌿Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant.
2. ✨Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice.

Prepare

1. ✨Mix well.

Serve

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

Cook

1. 🔥Spoon the cooked beef over the vegetables and place fried eggs on top.
2. 🧂Serve with the Kampot pepper sauce and fragrant steamed rice.

Prepare

1. 🧂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.