Lok Lak (Cambodian Beef)

Cut 600 g of beef into cubes about 2–3 cm. In a bowl, combine with 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 3 minced garlic cloves and 1 tsp black pepper. Cover and let marinate for 20 minutes.

Rinse 240 g of jasmine rice, add 500 ml water and cook until tender; keep warm.

Arrange 8 lettuce leaves on large plates, top with 2 sliced tomatoes, 1 sliced cucumber and 1 thinly sliced onion.

For the dipping sauce, mix the juice of 1 lime, 1 tsp black pepper, 1 minced garlic clove, 30 ml water and salt to taste; pour into small dipping bowls.

Heat a wok or wide skillet over high heat, add 2 tbsp vegetable oil and fry 4 eggs one at a time to your preferred doneness; set aside.

In the same skillet, stir-fry the marinated beef over high heat for 5–8 minutes, tossing or stirring frequently, until browned on the outside and still juicy inside.

Turn off the heat and let the beef rest for 5 minutes so the juices redistribute evenly.

Place the beef over the lettuce and vegetables, top with the fried eggs, and serve with warm rice and the lime-pepper dipping sauce.