Cambodian Beef Lok Lak with Fried Egg

In a medium bowl, combine the beef sirloin, soy sauce, oyster sauce, sugar, black pepper, and minced garlic. Mix well and marinate for at least 15 minutes at room temperature.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer and stir-fry for 3-4 minutes, until browned on all sides and cooked through. Remove the beef from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and fry for 2-3 minutes, until the whites are set and the yolks are still runny. Remove the eggs from the skillet.

Arrange the chopped romaine lettuce and halved cherry tomatoes on two serving plates. Top each plate with half of the cooked jasmine rice.

Divide the cooked beef evenly between the two plates, placing it over the rice and vegetables.

Place one fried egg on top of the beef on each plate.

In a small bowl, whisk together the lime juice and salt to create the dipping sauce. Serve the Cambodian Beef Lok Lak immediately with the lime dipping sauce on the side.