BEEF LOK LAK (Lok Lak Sach Ko)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1FryFry the eggs sunny-side up and keep to one side. Finely cut up the garlic. Wash the lettuce leaves and tip into a colander and drain well. Thinly cut the onion and tomatoes.
2. 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.
3. 3Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly.
4. 4Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.
5. 5Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place the it in a bowl, then add sea salt and lime juice. Mix until combined.
6. 6On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and lay the fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.
7. 7Sear 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.