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• 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

Fry 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.

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.

Heat 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.

Dry 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.

On 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.

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.