Step 2

Cut the beef tenderloin into 2–3 cm cubes. In a bowl, combine the beef with sea salt, palm sugar, white wine, oyster sauce, soy sauce, and sesame oil. Toss well to coat and set aside to marinate while you make the sauce and prep the rest.

Step 3

Make the Kampot pepper dipping sauce: dry-roast the peppercorns in a dry frying pan over medium-low heat for 2–3 minutes until fragrant. Grind, then mix with the sea salt and lime juice.

Step 4

Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash and drain the lettuce. Thinly slice the onion and tomatoes.

Step 5

Heat a large frying pan over high heat with the cooking oil. Add the chopped garlic and stir until lightly golden. Add the marinated beef with all the marinade and cook for 5–7 minutes, stirring, until cooked to your liking.