Ingredients –Serve 6-8


  •     Beef tenderloin: 1kg
  •     Garlic: 8-10 cloves
  •     Cooking oil: 3 Tablespoons
  •     Palm sugar: 1.5 tablespoon
  •     Sea salt: 1 teaspoon
  •     Chinese cooking wine: 2 tablespoons
  •     Oyster sauce: 2 tablespoons
  •     Soy sauce: 2 tablespoons
  •     Ketchup: 2 tablespoons
  •     Sesame oil: 1.5 tablespoons
  •     Lettuces: 500g
  •     Ripe tomato: 700g
  •     Onion: 600g
  •     Egg: 4


Salt and Kampot Pepper sauce


  •     Sea salt: 1.5 tablespoons
  •     Kampot Pepper: 2 tablespoons
  •     Lime juice: 5 tablespoons


  • Egg: Fry (sunny side up)
  • Garlic: finely chopped
  • Lettuces: Pick leaves, washed well and drained
  • Ripe tomato: Wash and slice
  • Onion: Peel, wash and thinly slice

Beef tenderloin: cut into a 1-inch cube and marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, ketchup and sesame. Put a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns a little. Pour marinated beef in the frying pan with all the marinate liquid. Cook it for between 5 – 7 minutes dependent on how rare you want the beef to be.

For the sauce

Black Kampot Peppercorns: Dry roast in frying with medium-low heat for 2-3 minutes or until the fragrance is released. Grind roasted pepper and place in a bowl then add sea salt and lime juice and mix well.


To serve:

On a large serving plate, make a bed of lettuce as the first layer, sliced tomatoes as the second layer and sliced onion as the third. Pour our cooked beef over the vegetable bed and place the fried egg/s on the top. Accompany the plate with a bowl of Kampot black pepper sauce and serve with fragrant steamed rice.