Cambodian pepper-lime beef with rice and fried egg (Lok lak)

1. Cut the beef into 2 cm cubes and mix with the oyster sauce, soy sauce, sugar, cornflour and crushed garlic; marinate for at least 30 minutes.

2. Meanwhile cook the rice and slice the lettuce, tomatoes, cucumber and red onion; arrange them as a bed on the plates.

3. For the dip, mix freshly, coarsely ground black pepper with the salt and sugar, then squeeze over the lime juice – you get a thick, peppery sauce.

4. Heat a wok until very hot and stir-fry the beef in the oil in two batches for 2-3 minutes so it is seared outside and still pink inside.

5. Fry 4 eggs sunny side up in a separate pan.

6. Pile the hot beef on the salad bed, add rice and a fried egg and serve with the pepper-lime dip for dunking every bite.

Tip: A favourite in Cambodian restaurants; its name means "shake-shake", referring to the beef tossed in the wok. The secret is Kampot pepper: if you can, use good-quality freshly ground black pepper.