Beef Lok Lak from Cambodia

Ingredients for 3 servings:

• 500 g beef, the finer the better
• 100 ml soy sauce, light, dark also works
• 2 tbsp oyster sauce
• 2 tbsp tomato ketchup
• 6 tbsp sugar
• 2 tsp black pepper
• 2 tsp fish sauce
• 4 garlic cloves
• 2 tbsp oil
• 2 limes
• 4 tsp black pepper
• 1 tsp salt
• 1 tsp fish sauce
• 2 tbsp water
• 4 tomatoes
• 1 cucumber(s)
• 1 onion(s)
• 1 small head of lettuce, e.g. iceberg or butterhead lettuce

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Marinated beef strips with pepper and lime sauce

Cut the beef into thin strips or small cubes measuring 1 x 1 cm. Then, in a bowl, mix with the soy sauce, oyster sauce, ketchup, sugar, pepper, fish sauce, and chopped garlic. Marinate for at least 20 minutes, or longer if you like. I like to place the meat and marinade in a freezer bag and clip it shut. I refrigerate it overnight. Once the meat is finished marinating, you can make the dipping sauce. To do this, squeeze the limes and mix the lime juice with pepper, salt, fish sauce, and water. Then, decorate the plate with sliced ​​tomatoes, cucumbers, and onions. Add the salad. Now, sear the meat in 2 tablespoons of oil. Serve the sauce in a separate bowl. This is how it is traditionally eaten in Cambodia: To eat, you roll some fried meat in a lettuce leaf with cucumber, tomato, and onion. This is then dipped in the sauce. Sometimes a fried egg is served with it. We also like to eat it simply with rice and pour the sauce over it.