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

Preparation

1. Step 1

   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.

2. Step 2

   Make the lime-pepper dipping sauce by combining the remaining ¼ teaspoon sugar, black pepper, ½ 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.

3. Step 3

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

4. Step 4

   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.