Vietnamese-Style Beef with Garlic, Pepper, & Lime
by Gina Jantzen

URL Source:
Source: Fine Cooking, 2010, volume 111
Course: Main
Cuisine: Korean
Food Group: Beef
Serves: 2


2 tablespoon(s) Soy sauce
2 tablespoon(s) Lime juice
1.5 tablespoon(s) Light brown sugar
1 tablespoon(s) Fish sauce
5 clove(s) Garlic, minced
Peanut or Canola oil
Salt & Pepper
1.5 pound(s) Beef tenderloin, cut into 3/4 inch peaces
1 medium Yellow onion, cut into 1/4 inch-thick wedges
2 tablespoon(s) Chopped, salted peanuts, preferably roasted
2-3 scallions, both green and white parts, thinly sliced

 In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of oil, and 1-1/2 tsp. pepper.

Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add the beef in a single layer and cook, without stirring, until well browned, 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 minute more. Transfer to a medium bowl.

Put 1-1/2 Tbs. of oil in the skillet and heat until shimmering hot.  Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. 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. Serve sprinkled with the peanuts and scallions.  Serve over jasmine rice.  Yum!

Notes:I haven't tried it with chicken yet, but am going to since the tenderloin can get very expensive!