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

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

Provided by Paula Disbrowe

Time 45m

Yield Serves 2

Number Of Ingredients 13

Ingredients

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