Ingredients
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2 pinches kosher salt
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1 tablespoon sugar
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1 tablespoon finely chopped garlic
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1 teaspoon fresh ground black pepper
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3 tablespoons soybean oil
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2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
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2 teaspoons sugar
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1 teaspoon salt
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1/4 cup freshly squeezed lime juice
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1/4 cup water
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1 teaspoon fresh ground black pepper
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2 teaspoons finely chopped garlic
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3 tablespoons soybean oil or 3 tablespoons any vegetable oil
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3 tablespoons sugar
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4 tablespoons finely chopped garlic
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1 1/2 teaspoons fresh ground black pepper
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1/3 cup mushroom soy sauce
Instructions
- Marinade:.
- Combine ingredients for marinade in a baking dish or shallow bowl.
- Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
- Meanwhile, make Lime Dipping Sauce:
- Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
- ingredients and mix well. Set aside at room temperature until ready to serve.
- Saute:.
- Heat up a large saute pan or small wok until hot; very high heat is required so
- that the meat will cook quickly without bleeding out too much juice.
- Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
- Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
- for another 2 minutes or so. Cook the beef to desired doneness; it's best served
- medium-rare to medium.
- Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
- Sauce on the side.