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

• 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

1. In a medium bowl, combine the garlic, 1 tablespoon of the sugar, sesame oil and soy sauce and stir until the sugar dissolves.
2. Toss in the beef.
3. Cover and let marinate for at least 30 minutes.
4. 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.
5. Taste and add more water if the sauce is too tart.
6. Set aside.
7. Prepare a serving plate by covering it with a generous layer of leaf lettuce, onions and tomatoes.
8. Season the tomatoes with salt.
9. Heat the oil in a wok on over high heat until the oil smokes slightly.
10. Add the butter, and stir just until the butter melts.
11. Add the beef, and stir in a circular motion.
12. Simultaneously use the back of a metal spatula to press the meat against the sides of the wok to char.
13. Cook until the meat is browned but still lightly pink in the middle, about 7 minutes.
14. (Avoid having the meat simply boil in the liquid fat.)
15. Using a slotted spoon, transfer the meat to the prepared serving plate.
16. Serve immediately with the lime-pepper dipping sauce.

garlic, sugar, sesame oil, soy sauce, flap steak, black pepper, salt, lime juice, onion, tomatoes, vegetable oil, butter

Taken from cooking.nytimes.com/recipes/11401 (may not work)