BEEF LOK LAK (Lok Lak Sach Ko)

Name: BEEF LOK LAK (Lok Lak Sach Ko)
Prep time: 25 min
Cook time: 59 min
Total time: 84 min
Yield: 6 servings
Ingredients: 1 kg Beef Tenderloin; 5 cloves Garlic; 2 tablespoons Oil; 1½ tablespoon Palm Sugar; 1 tsp Sea Salt; 2 tablespoons White Wine; 2 tablespoons Oyster Sauce; 2 tablespoons Soy Sauce; 1½ tablespoon Sesame Seed Oil; 500 g Lettuce; 400 g Tomato; 200 g Onion; 4 Eggs; 1 tablespoon Kampot Pepper; 1 tablespoon Lime juice

84 min · Serves 6 · By TheMealDB Import

High Protein
Beef
Dinner

Beef

Adapted from chefnak.com

Ingredients

For 6 servings

1 kgBeef Tenderloin
5 clovesGarlic
2 tablespoonsOil
1½ tablespoonPalm Sugar
1 tspSea Salt
2 tablespoonsWhite Wine
2 tablespoonsOyster Sauce
2 tablespoonsSoy Sauce
1½ tablespoonSesame Seed Oil
500 gLettuce
400 gTomato
200 gOnion
4 Eggs
1 tablespoonKampot Pepper
1 tablespoonLime juice

Method

Prep 25 min · Cook 59 min

1Fry 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.