BEEF LOK LAK (Lok Lak Sach Ko)

1. Fry the eggs sunny side up and set aside. Finely chop the garlic, wash and drain the lettuce, and thinly slice the onion and tomatoes.
2. Cut the beef tenderloin into 2 to 3cm cubes and marinate with the sea salt, palm sugar, cooking wine, oyster sauce, soy sauce and sesame oil, mixing well.
3. Heat a frying pan over high heat with the oil, add the chopped garlic and stir until lightly browned, then tip in the marinated beef along with its marinade and cook for 5 to 7 minutes, depending on how rare you like it.
4. Dry-roast the Kampot peppercorns in a pan over medium-low heat for 2 to 3 minutes until fragrant, then grind, tip into a bowl and stir together with sea salt and lime juice.
5. Arrange a bed of lettuce on a serving plate, layer over the tomatoes and onions, spoon the beef on top and finish with the fried eggs.
6. Serve with the Kampot pepper sauce and steamed rice. Lok lak is at its best when the beef stays tender and juicy against a bold, bright dip.

Tips from the ZestyPlate Kitchen

• Pick a tender cut and cut it into even cubes so the pieces sear at the same rate and stay juicy.
• Sear the beef hot and only to your liking; push it too far and it turns tough.
• Make the lime, salt and Kampot pepper dip sharp and bold so it stands up to the beef.
• Top each plate with a runny fried egg and break the yolk so it runs into the meat and sauce.