Ingredients and Weight:
- Beef flank steak: 1 pound
- Garlic cloves: 10 cloves, minced
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
- Lime juice: 1/4 cup
- Fish sauce: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Green onions, sliced: 1/2 cup
- Red onion, sliced: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Rice vinegar: 1 tablespoon
- Sesame seeds: 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Slice the beef against the grain into thin, bite-sized cubes.
- In a bowl, combine the beef cubes, minced garlic, soy sauce, brown sugar, lime juice, and fish sauce. Mix well and marinate for at least 30 minutes.
- Heat a large skillet or wok over high heat. Add the vegetable oil.
- Shake off excess marinade from the beef cubes and add them to the hot oil. Cook until browned and caramelized on all sides, about 3-4 minutes.
- Add the green onions, red onion, and cilantro to the skillet. Stir-fry for 1-2 minutes.
- Pour in the rice vinegar and cook until reduced and slightly thickened, about 1 minute.
- Sprinkle with sesame seeds and serve immediately.
Nutritional Information:
- Calories: 420 per serving
- Fat: 20 grams
- Protein: 35 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Savory and sweet
- Tender and flavorful beef
- Aromatic garlic and herb flavors
- Slightly caramelized and crispy texture
User Comments:
- "This dish was amazing! The beef was so tender and the flavors were perfectly balanced."
- "I love the crispy edges on the beef and the freshness of the vegetables."
- "This recipe is easy to follow and the results are restaurant-worthy."
- "The combination of Asian flavors and American taste makes this dish a hit."
- "The dish is perfect for a crowd and can be easily scaled up or down."
Special Precautions and Tips:
- Choose a good quality beef flank steak for best results.
- If you don't have rice vinegar, you can substitute white vinegar or lemon juice.
- Be careful not to overcook the beef, as it can become tough.
- Serve the beef immediately over rice or noodles.
