Vietnamese-Style Beef with Garlic, Black Pepper, and Lime
Steamed jasmine rice is a good accompaniment to this sweet-savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.
2 Tbs. soy sauce
2 Tbs. fresh lime juice
1 1/2 Tbs. light brown sugar
1 Tbs. fish sauce
5 cloves garlic, minced
3 Tbs. peanut or canola oil
Kosher salt and freshly ground black pepper
1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1 medium yellow onion, sliced into 1/4-inch-thick wedges
3 Tbs. chopped salted peanuts, preferably toasted
2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced
In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.
Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.
Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.
Serve with Steamed Jasmine Rice
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 111
, pp. 21
May 5, 2011