Beef Chunk Steak With Lime-Pepper Sauce (Bo Luc Lac)

1. 1

   In a medium bowl, combine the garlic, 1 tablespoon of the sugar, sesame oil and soy sauce and stir until the sugar dissolves.

2. 2

   Toss in the beef.

3. 3

   Cover and let marinate for at least 30 minutes.

4. 4

   Make the lime-pepper dipping sauce by combining the remaining 1/4 teaspoon sugar, black pepper, 1/2 teaspoon salt, lime juice and 2 tablespoons water in a small bowl.

5. 5

   Taste and add more water if the sauce is too tart.

6. 6

   Set aside.

7. 7

   Prepare a serving plate by covering it with a generous layer of leaf lettuce, onions and tomatoes.

8. 8

   Season the tomatoes with salt.

9. 9

   Heat the oil in a wok on over high heat until the oil smokes slightly.

10. 10

    Add the butter, and stir just until the butter melts.

11. 11

    Add the beef, and stir in a circular motion.

12. 12

    Simultaneously use the back of a metal spatula to press the meat against the sides of the wok to char.

13. 13

    Cook until the meat is browned but still lightly pink in the middle, about 7 minutes.

14. 14

    (Avoid having the meat simply boil in the liquid fat.)

15. 15

    Using a slotted spoon, transfer the meat to the prepared serving plate.

16. 16

    Serve immediately with the lime-pepper dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.