Lok Lak

Method

Combine soy sauce, oyster sauce, fish sauce, lime juice, sugar and black pepper in a small bowl to create the marinade. Pat the beef dry and season lightly with salt and pepper. Heat the vegetable oil in a large wok or frying pan over high heat until smoking, then add the beef in batches, searing for 1-2 minutes per side until caramelised and medium-rare; remove and set aside. In the same wok, melt the butter and fry the minced garlic for 30 seconds until fragrant. Return the beef to the wok, add the marinade, and toss quickly over high heat for 1-2 minutes until the sauce coats the meat and caramelises slightly. Add the tomato quarters and cook for a further minute, tossing gently. Serve the lok lak hot over a bed of fresh lettuce and cucumber slices, pouring the pan sauce over the top.