Cambodia's ubiquitous pepper beef dish known as lok lak came from the Vietnamese and before that China. With the best renditions the beef is simmered in a piquant pepper sauce and presented beautifully, as it is here at Raffles Grand Hotel d'Angkor. My husband made this one during their superb cooking class. However, in rustic, family eateries, the beef is often stir-fried, served with rice and green tomato slices, and the pepper and lime sauce is served in a dish on the side. Occasionally a fried egg is plopped on top. When quality beef is used and left rare to medium-rare, it is sublime. Unfortunately the Cambodian beef can be tough and is often over-cooked. Regardless, it's a delicious in both its street food and fine dining forms.