BEEF LOK LAK (Lok Lak Sach Ko)

Beef · world favourite.

Ingredients

• 1 kg Beef Tenderloin
• 5 cloves Garlic
• 2 tablespoons Oil
• 1.5 tablespoon Palm Sugar
• 1 tsp Sea Salt
• 2 tablespoons White Wine
• 2 tablespoons Oyster Sauce
• 2 tablespoons Soy Sauce
• 1.5 tablespoon Sesame Seed Oil
• 500g Lettuce
• 400g Tomato
• 200g Onion
• 4 Eggs
• 1.5 tablespoon Sea Salt
• 1 tablespoon Kampot Pepper
• 1 tablespoon Lime juice

Method

1. Fry — Fry the eggs sunny-side up and set aside. Finely chop the garlic.
2. Drain — Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.
3. Marinate — Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well.
4. Fry — Heat a frying pan on high heat with cooking oil.
5. Prep and chop — Add chopped garlic and stir until the garlic browns lightly.
6. Marinate — Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.
7. Fry — Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant.
8. Mix together — Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.
9. Continue cooking — On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions.
10. Continue cooking — Spoon the cooked beef over the vegetables and place fried eggs on top.
11. Serve — Serve with the Kampot pepper sauce and fragrant steamed rice.
12. Continue cooking — 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.

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