Beef Lok Lak

Ingredients

• 600g beef sirloin or rump, cut into 3cm cubes
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tbsp tomato puree
• 1 tbsp palm sugar
• 5 garlic cloves, minced
• 2 tsp coarsely cracked black pepper, ideally Kampot
• 3 tbsp vegetable oil
• 1 red onion, cut into thin wedges
• 1 romaine lettuce, leaves separated
• 2 tomatoes, sliced
• 1 cucumber, sliced
• 4 eggs, optional
• 2 limes, juiced
• 1 tsp flaky sea salt
• 1 red chilli, finely sliced

Before you cook

• Cut the beef into even 3cm cubes so they cook at the same rate.
• Whisk the oyster sauce, soy sauce, fish sauce, tomato puree, palm sugar, garlic and 1 teaspoon of the black pepper together.
• Turn the beef through this marinade and leave it for 15 minutes.
• Arrange the lettuce, tomato and cucumber on a large serving platter.
• Stir the lime juice, flaky salt, the remaining teaspoon of pepper and the sliced chilli together in small dipping bowls to make the tuk meric.

Steps

1. Heat a large frying pan or wok over the highest heat until it smokes faintly.
2. Add 2 tablespoons of the oil and swirl it around the pan.
3. Tip in half the beef in a single layer and leave it completely alone for 90 seconds so it sears.
4. Toss the beef and cook for another 90 seconds, then lift it onto a warm plate.
5. Repeat with the remaining oil and the rest of the beef.
6. Return all the beef to the pan and add the red onion wedges.
7. Shake the pan hard for 1 minute so the marinade reduces and lacquers the meat, leaving the onion still crunchy.
8. Fry the eggs in a separate pan until the whites are set but the yolks are still runny, if you are using them.
9. Pile the beef and onion over the salad platter and pour any pan juices over the top.
10. Set a fried egg on each portion and serve with the tuk meric for dipping.