BEEF CHUNK STEAK WITH LIME-PEPPER SAUCE (BO LUC LAC)

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

Provided by Paula Disbrowe

Categories     dinner, main course

Time 45m

Yield Serves 2

Number Of Ingredients 13

1 tablespoon minced garlic
1 tablespoon, plus 1/4 teaspoon, sugar
3 tablespoons sesame oil
3 tablespoons soy sauce
12 ounces flap steak, cut into 1-inch chunks
1/4 teaspoon black pepper
Salt
2 tablespoons lime juice
Leaf lettuces, for garnish
Thinly sliced onion, for garnish
Sliced tomatoes, for garnish
1/4 cup vegetable oil
4 tablespoons butter

Steps:

  • In a medium bowl, combine the garlic, 1 tablespoon of the sugar, sesame oil and soy sauce and stir until the sugar dissolves. Toss in the beef. Cover and let marinate for at least 30 minutes.
  • 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. Taste and add more water if the sauce is too tart. Set aside.
  • Prepare a serving plate by covering it with a generous layer of leaf lettuce, onions and tomatoes. Season the tomatoes with salt.
  • Heat the oil in a wok on over high heat until the oil smokes slightly. Add the butter, and stir just until the butter melts. Add the beef, and stir in a circular motion. Simultaneously use the back of a metal spatula to press the meat against the sides of the wok to char. Cook until the meat is browned but still lightly pink in the middle, about 7 minutes. (Avoid having the meat simply boil in the liquid fat.) Using a slotted spoon, transfer the meat to the prepared serving plate. Serve immediately with the lime-pepper dipping sauce.

Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 60 grams, Carbohydrate 10 grams, Fat 93 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 28 grams, Sodium 1433 milligrams, Sugar 7 grams, TransFat 2 grams

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