BEEF LOK LAK (Lok Lak Sach Ko)

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.