Ingredients
- Beef Tenderloin (1 kg)
- Garlic (5 cloves)
- Lettuce (500 g)
- Tomato (400 g)
- Onion (200 g)
- Eggs (4)
- Palm Sugar (1.5 tbsp)
- Sea Salt (2.5 tsp)
- White Wine (2 tbsp)
- Oyster Sauce (2 tbsp)
- Soy Sauce (2 tbsp)
- Sesame Seed Oil (1.5 tbsp)
- Kampot Pepper (1 tbsp)
- Lime Juice (1 tbsp)
- Cooking Oil (2 tbsp)
Instructions
Steps
- Fry the eggs sunny-side up and set aside.
- Finely chop the garlic. Wash and drain the lettuce leaves. Thinly slice the onion and tomatoes.
- Cut the beef tenderloin into 2-3 cm cubes. Marinate with sea salt, palm sugar, white wine, oyster sauce, soy sauce, and sesame oil. Mix thoroughly.
- In a hot frying pan, add cooking oil and chopped garlic; stir until lightly browned.
- Add the marinated beef (with marinade) to the pan and cook for 5-7 minutes, adjusting time based on desired doneness.
- Dry roast Kampot peppercorns in another pan over medium-low heat for 2-3 minutes until fragrant. Grind the pepper and mix with sea salt and lime juice in a bowl.
- On a serving plate, arrange a layer of lettuce, followed by tomatoes, then onions. Spoon the cooked beef over the vegetables and top with fried eggs.
- Serve with the Kampot pepper sauce and fragrant steamed rice.