Here is my version of the dish (Serving for 2)

Ingredients for the Lok Lak:
Beef (Preferably a lean cut) 400g
Chicken Bullion Powder (Colloquially known as Rotdi) 8g; This can be substituted for 4g of salt
Sugar 8g (Traditionally we would use palm sugar basically jaggery made from palm sap)
Msg 4g (Usually we would use more)
Pepper 10g
Cooking Oil 2 tbsp
Oyster Sauce 1 tbsp
Fish Sauce 1 tbsp
Soy Sauce 1 tbsp (Adjust to taste as the chicken bullion is already salty)
Garlic 2 cloves
Red Onions 1/2 of a medium onion
Cornstarch 1 tbsp
Stock (Optional)
Eggs 2
Lettuce, Tomatoes, Cucumbers (To your liking)

Instructions:
1. Slice the beef into thin squares (preferably 0.5cm) as this will absorb the flavor more and marinade it in the bullion powder/salt ,MSG, and pepper for 30 mins or preferably longer.
2. Fry your eggs sunny side up in advance.
3. Mince your garlic cloves. Slice your onions into thin strips against the grain, reserving however much you want for the garnish.
4. Wash your vegetables and prepare the garnish platter
5. Add oil and stir fry the garlic in low heat until it becomes golden (not burnt). Then add and caramelize the sugar on low heat, constantly stirring as to not burn both the garlic and sugar.
6. Add your sliced onions and sweat them down for 3 mins or so.
7. Turn the heat to high and sauté your beef for around 2 minutes (Or until the meat is almost done), again constantly stirring. After this add your soy sauce and oyster sauce and stir fry for 15 seconds on medium heat.
8. Mix the cornstarch with 2 tbsp of water before hand an add it to the mixture, stir fry on low heat until the liquid becomes viscous (10 seconds). Add in the fish sauce for a nice finishing aroma and give the beef one final toss.
9. Serve on your garnish platter, with a sunny side egg on top. Bonus points for thinly sliced spring onions.

Ingredients for Sour and Savory Dipping Sauce:
Water/Stock 100ml
Sugar 4g (Adjust to taste, it helps mellow out the flavor, not sweeten the sauce)
Salt 6g
Soy sauce 1/2 tbsp
Oyster Sauce 1/2 tbsp
Fish sauce 1/2 tbsp
Pepper 5g
Garlic 2 cloves
Shallots 1 small shallot (Optional)
Lime 1/2 of a large lime (Season to taste)

Instructions:
1. Mince your garlic and shallots, you can do this beforehand when preparing for the Lok Lak.
2. In the same pan and on low heat, sauté your minced shallots, being careful not to burn the fond.
3. Add your preferred liquid and add your salt, sugar, pepper, soy sauce, and oyster sauce. Reduce the liquid until half.
4. Serve with a splash of fish sauce, your minced garlic, and a squeeze of lime. This is best eaten slathered over eat spoonful of Lok Lak.

Enjoy. Traditionally, we don't add any alcohol, but if you do use alcohol to deglaze the pan, that will make the dish even better!