Cambodian Lok Lak

Method

1. Combine the beef with all the marinade ingredients. Mix well.
2. Combine the stir-fry sauce ingredients. Set aside for later.
3. Combine the dipping sauce ingredients. Set aside until ready to serve.
4. Heat the vegetable oil in a wok or large frying pan over very high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
5. In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with the dipping sauce.
6. Kampot pepper is a type of peppercorn from the Kampot region of Cambodia. It has a mild, fragrant aroma and flavour. If unavailable, use half the amount of freshly ground black peppercorns.