Vietnamese-Style Beef With Garlic, Black Pepper, And Lime

I enjoyed this $9.00 dinner very much.  You will have to stock your pantry with soy and fish sauce, but I use them in so many recipes, it is worth the addition to your pantry.  I bought sirloin cut in to thin steaks and I cut them in to slices.  I think it might be better with buying the whole steak and then cutting slightly thicker slices. (it would also be less expensive to have the meat not pre cut for you)  I made rice for everyone, but (not included in the cost because it was just for me) I splurged on a $3 head of hydroponic butter lettuce to wrap the beef in. (I only used about 1/6 of the head so, add $0.50 to my dinner)   I LOVED it. The meat was a tad chewy, but I attribute that to the fact that it was so thin.  Still not so tough that it was unpleasant.  My son didn't care for the peanuts in the meat, but I really liked the flavor and crunch.  A keeper and possible favorite!

Vietnamese-Style Beef With Garlic, Black Pepper, And Lime

2    Tbs. soy sauce
2    Tbs. fresh lime juice
1 1/2    Tbs. light brown sugar
1    Tbs. fish sauce
5 ea garlic,minced
3    Tbs. peanut or canola oil
Kosher salt and freshly ground black pepper
1 1/2 lb beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1    medium yellow onion,sliced into 1/4-inch-thick wedges
3    Tbs. chopped salted peanuts preferably toasted
2    Scallions,both green and white parts, thinly slice
[Note: Steamed jasmine rice is a good accompaniment to this sweet-
savory dish, but you can also serve it with lettuce leaves for wrapping
or on a bed of watercress.Serves 4   ]
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 the 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 the oil over medium-high heat until shimmering hot.
Swirl to coat the skillet. Add half of the beef in a single layer and
cook, without stirring, until well browned, 1 to 2 minutes. Using tongs,
turn the pieces over and brown on the other side, 1 to 2 minutes more.
Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat
with the remaining beef, adding it to the bowl with the first batch
when done.
Put the remaining 1-1/2 Tbs. 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.