There are several international traditions of rapidly dry-cooked beef and onions with seasonings. I based this recipe on a vietnamese variation seasoned only with lime juice, salt, and pepper. I feel that just a little bit of Thai fish sauce adds an interesting accent. The idea may sound strange, but remember that worcestershire sauce is based on anchovies and also includes a note of tamarind, fermented fish and tamarind both being common in Thai cooking.
- 1 lb precut stir fry beef, smallish fillet mignon cubes, or similar tender steak suitable for fast cooking
- 2 small onions, coarsely chopped (bite size)
- 3 tbsp fresh lime juice
- Fish sauce, preferably Thai style such as ‘Squid’ brand
- powdered garlic
- 2 tbsp neutral-flavored high temperature cooking oil such as canola
- sea salt (large grains if possible)
- black pepper
Ingredients:
Sprinkle the steak with salt and let it warm to room temperature. If there’s time, put it on a cookie drying rack and cover it lightly with paper towels. Mix the lime juice and a dash or two of fish sauce.
Heat up a frying pan or wok to a high temperature (a surface such as stainless or cast iron is preferred for browning). Swirl enough oil in the pan to coat.
Add the onions. Stir often and aggressively so that none of them burn for a minute or three, until they are just starting to brown. Add the beef. Continue stirring often and thoroughly until browned and done to your liking. Just before it reaches your desired doneness, sprinkle 1 tsp of garlic powder over the beef and stir again briefly to distribute it. Remove the beef to a plate or mixing bowl.
Deglaze the pan with the lime juice and fish sauce mixture, scraping the fond off of the pan and into the liquid. Reduce the heat to medium. Allow the liquid to reduce briefly. Turn the heat off. Pour the liquid over the beef and toss to coat. Serve while hot.
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