Cambodian Beef with Lime Sauce

1 tablespoon sugar

2 teaspoons freshly ground black pepper, divided

2 tablespoons soy sauce

5–7 cloves garlic, crushed

1½ pounds sirloin, trimmed and cut into bite-sized cubes

2 tablespoons lime juice

1 teaspoon water

2 tablespoons vegetable oil

  • In a bowl large enough to hold the beef, combine the sugar, 1 teaspoon of black pepper, soy sauce, and garlic. Add the beef and toss to coat. Cover and let marinate for 30 minutes.

  • In a small serving dish, combine the remaining black pepper, the lime juice, and the water; set aside.

  • In a large sauté pan, heat the vegetable oil over medium-high heat. Add the beef cubes and sauté for 4 minutes for medium-rare.

  • This dish may be served either as an appetizer or a main dish. For the appetizer, mound the beef on a plate lined with lettuce leaves with the lime sauce on the side. Use toothpicks or small forks to dip the beef into the lime sauce. For a main dish, toss the beef with the lime sauce to taste. Serve with Jasmine rice.

Serves 4

This simple marinade is so good that even though the lime sauce is a breeze, the meat is equally good without it. If you don't have any beef on hand, use pork tenderloin instead.

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