Otherby TheMealDBBEEF LOK LAK (Lok Lak Sach Ko)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 kg Beef Tenderloin5 cloves Garlic2 tablespoons Oil1.5 tablespoon Palm Sugar1 tsp Sea Salt2 tablespoons White Wine2 tablespoons Oyster Sauce2 tablespoons Soy Sauce1.5 tablespoon Sesame Seed Oil500g Lettuce400g Tomato200g Onion4 Eggs1.5 tablespoon Sea Salt1 tablespoon Kampot Pepper1 tablespoon Lime juiceStepsStep-by-step0 of 6 done1Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.2Cut 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.3Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.4Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.5On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.6Sear 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.Source: TheMealDB
