Bo Loc Lac or (Khmer Lok Lak)

Traditionally in  Cambodia, Lok Lak is served with one fried egg on top, and lime pepper sauce for dipping.

Ingredients
2 lbs of good beef cube to bite size, marinate with 
4 T of oyster sauce
2 T of sugar (more or less up to you)
2 T of fish sauce
4 T of minced garlic
2 T of Soy Sauce
1 t of black pepper

For the vegetable platter
Traditionally you would use lettuce, but I chose to use some quickly stir fried bok choy whole leaves in sesame oil.
And 1 tomato (sliced)
1 green onion for garnish or cilantro
Wash and arrange the lettuce or bok choy and tomato on top like my picture
Marinate the meat with the above ingredients for at least 2 hours to give flavor to the meat
When ready to cook heat 2 T of oil in a fry pan until hot then add marinated beef cook until the meat no longer pink to medium rare or well done up to you. Turn the heat off and let the meat rest for 5 minutes before put it on the bed of lettuce or bok choy and sliced tomato. Garnish with cilantro or green onion. And if you choose, place two fried eggs on top.

Lime Pepper dressing
One lime juice
Salt and pepper to your taste
1 Teaspoon Fish sauce (optional)
1 garlic clove minced
Pinch of sugar (optional)