Lok Lak (Cambodian Shaking Beef)

1 1/2 lb beef steak, sliced
3 tablespoons vegetable oil
4 scallions, chopped
For the marinade
3 tablespoons tomato sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
1/4 teaspoon salt
5 tablespoons fish sauce
1/4 teaspoon Kampot pepper
2 tablespoons sugar
3 tablespoons vegetable oil
1 teaspoon chicken broth powder
2 teaspoons potato starch (or cornstarch)
3 teaspoons paprika

For the sauce
Juice of 5 limes
3 tablespoons cold water
1/4 teaspoon salt
2 cloves garlic , chopped
2 teaspoons sugar
1 tablespoon fish sauce
2 tablespoons vegetable oil
1/2 teaspoon Kampot pepper

Sides
A few leaves lettuce
2 ??tomatoes , sliced
Steamed white rice

Mix all the marinade ingredients in a salad bowl, add the meat and stir well.

Marinate the meat for 1 hour in the refrigerator.

Heat the 3 tablespoons of vegetable oil in a wok or pan and fry the chopped scallions over medium heat until they turn light brown.

Add the meat, mix well and sauté for 5 to 10 minutes.

In a bowl, stir all the ingredients of the lok lak sauce vigorously.

Prepare large plates.

In each plate, place a bed of lettuce leaves and a few slices of tomato.

Place the meat on the lettuce leaves and sliced ??tomatoes.

Serve with steamed white rice.

Place a small bowl of lok lak sauce on the side or the center of each plate.

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