Beef Lok Lak

Ingredients

• 300 g Beef Sirloin
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 2 tsp Fish Sauce
• 2 tsp Palm Sugar
• 3 pcs Garlic
• 2 tsp Black Pepper
• 1 pcs Lime
• 0.75 tsp Salt
• 120 g Romaine Lettuce
• 1 pcs Tomato
• 1 pcs Cucumber
• 1 pcs Red Onion
• 180 g Jasmine Rice
• 1 tbsp Vegetable Oil

Method

1. Slice {beef_sirloin} into bite-size pieces, then mix with {soy_sauce}, {oyster_sauce}, part of the {fish_sauce}, part of the {palm_sugar}, half the {garlic}, and part of the {black_pepper}. Toss well and let it stand until glossy and lightly seasoned through.
2. Rinse {jasmine_rice}, then simmer it in a small saucepan over medium heat until tender and the grains are fragrant and separate. Cover and rest off the heat so it finishes steaming gently.
3. Arrange {romaine_lettuce}, {tomato}, {cucumber}, and {red_onion} on two plates so the base stays crisp and cool for the hot beef.
4. Stir {lime} juice with the remaining {black_pepper}, the remaining {salt}, and a few drops of the remaining {fish_sauce} until sharp, savory, and bright like classic teuk marij.
5. Pat the marinated {beef_sirloin} dry on the surface so it sears instead of steams. Heat a wok over high heat until smoking, add {vegetable_oil}, then sear the beef in a single layer in batches with the remaining {garlic}. Season with a small pinch of {salt} and cook fast, tossing for deep brown edges and a pink center.
6. Rest the seared {beef_sirloin} briefly off the heat so the juices settle and the caramelized glaze clings to the meat.
7. Spoon {beef_sirloin} over the prepared vegetables, serve with {jasmine_rice}, and finish with a final squeeze of {lime} beside the {mix_dip} style pepper sauce for a bright last lift.