Lok Lak

Combine the beef cubes with soy sauce, one tablespoon of oil, and half the minced garlic in a bowl. Toss to coat evenly, then let the beef marinate at room temperature for at least twenty minutes.

Prepare the Cambodian dipping sauce by mixing the lime juice, salt, and black pepper in a small dish. Stir until the salt dissolves. This classic combination is called tuk meric and is essential to the dish.

Arrange a bed of fresh lettuce leaves on a serving platter. Place the tomato wedges and a few onion rings around the edges as a fresh, crisp base for the stir-fried beef.

Heat a wok or large heavy skillet over the highest heat possible until it begins to smoke. Add two tablespoons of oil and swirl to coat the surface, then add the remaining garlic and stir for five seconds.

Add the marinated beef cubes in a single layer, letting them sear without stirring for about thirty seconds until a dark crust forms. Toss vigorously, then sear again for another thirty seconds on the other side.

Add the onion rings and oyster sauce to the wok, tossing everything together for about thirty seconds more. The total cooking time should be under two minutes to keep the beef medium-rare and juicy inside.

Immediately transfer the beef and onions onto the prepared lettuce platter. Top with fried eggs, sprinkle generously with cracked black pepper, and serve the lime-pepper dipping sauce alongside with steamed rice.