Fresh Asian flavor.
- 1 pound flank steak
- 4 cloves garlic, crushed
- 4 teaspoon soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons oyster sauce
- 2 teaspoons brown sugar
- 2 teaspoons oil
- 4 leaves iceberg lettuce
- Asian dipping sauces
Cut the flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch-thick strips.
In a medium bowl, combine the garlic, soy sauce, lime juice, oyster sauce and brown sugar. Pour into a sealable plastic bag. Add the beef strips, stirring to coat. Refrigerate 2 to 3 hours.
Heat the oil in a large sautè pan over medium-high heat. Cook half of the beef strips 2 to 3 minutes, or until no longer pink. Repeat with the remaining strips.
Serve in lettuce leaves with your favorite dipping sauce.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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