Step 2

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

Step 3

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 4

Heat a large skillet 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.

Step 5

To plate: arrange lettuce on a serving plate, layer with sliced tomatoes then sliced onion. Spoon the hot beef over the top and place a fried egg on each portion. Serve with the Kampot pepper dipping sauce and steamed rice on the side.