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1
In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves.
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2
In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.
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3
Season the beef with salt and pepper.
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4
In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot.
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5
Swirl to coat the skillet.
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6
Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes.
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7
Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more.
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8
Transfer to a medium bowl.
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9
Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.
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10
Put the remaining 1-1/2 Tbs.
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11
oil in the skillet and heat until shimmering hot.
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12
Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes.
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13
Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds.
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14
Return the beef and any accumulated juices to the pan and stir to combine.
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15
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.
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16
Serve sprinkled with the peanuts and scallions.
