Beef Loc Lac

• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons grated fresh ginger
• 5 cloves garlic, minced
• 1 pound beef tenderloin, cut into 1/2-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons peanut oil
• 1 teaspoon sesame oil
• Rice:
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon Chinese five-spice powder
• 3 cups cooked long-grain white rice
• 2/3 cup plain tomato sauce
• Lemon Sauce:
• 6 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large sweet onion, coarsely chopped

1. Mix 1/4 cup soy sauce, fish sauce, ginger, and garlic together in a large bowl. Stir in beef cubes. Marinate in the refrigerator for at least 1 hour and up to overnight.
2. Preheat oven to 275 degrees F (135 degrees C).
3. Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade.
4. Heat peanut oil and 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add beef cubes; saute until browned, 3 to 4 minutes. Transfer to an oven-safe plate and place in the oven to keep warm.
5. Cook eggs in the same wok until scrambled, about 2 minutes. Stir in reserved marinade, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and Chinese five-spice powder; cook for 1 minute. Stir rice gradually into the wok until evenly distributed. Pour in tomato sauce; cook and stir until heated through, about 4 minutes.
6. Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups.
7. Serve beef with rice, lemon juice, and chopped onion.

soy sauce, fish sauce, ginger, garlic, beef tenderloin, allpurpose, peanut oil, sesame oil, rice, eggs, soy sauce, sesame oil, white rice, tomato sauce, lemon sauce, lemon juice, salt, ground black pepper, sweet onion

Taken from www.allrecipes.com/recipe/257378/beef-loc-lac/ (may not work)