Combine ingredients for marinade in a baking dish
or shallow bowl. Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
Meanwhile, make Lime Dipping Sauce:
Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well. Set aside at room temperature until ready to serve.
Heat up a large saute pan or small wok
until hot; very high heat is required so that the meat will cook quickly without bleeding out too much juice. Add soybean oil
, sugar, garlic, and black peeper and stir to caramelize
for 30 seconds, being careful not to burn the garlic
and black pepper. Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce
and stir to cook for another 2 minutes or so. Cook the beef to desired doneness; it's best served medium-rare to medium.
Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion
greens. Serve with jasmine rice
and Lime Dipping Sauce on the side. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.