This is one of Miranda’s favorites, and a couple of her classmates have started coveting her leftovers; at the request of one of those classmates’ mothers, here it is. (It’s really easy, too!) From the excellent Elephant Walk Cookbook.
The original recipe says that boneless sirloin is also acceptable, but I prefer flank. If you don’t have mushroom soy sauce around, don’t sweat it, regular will do fine. Do get a decent kind of lettuce, though: I doubt this would work well with iceberg.
Loc Lac, from The Elephant Walk Cookbook
7 garlic cloves, finely chopped
2 tablespoons mushroom soy sauce
1 tablespoon sugar
1 1/2 teaspoons black pepper
1 1/2 pounds flank steak, cut into 1 1/2 inch squares
2 tablespoons vegetable oil
1 head green leaf lettuce, separated into leaves, washed and drained
2 tablespoons lime juice
1 teaspoon water
A loaf / baguette of good bread
Combine the garlic, soy sauce, sugar, and 1 teaspoon of the black pepper in a bowl. Add the beef and stir to coat. Set aside for 30 minutes.
Heat the oil in a skillet over high heat. Saute the beef until medium-rare, 3-4 minutes.
Combine the lime juice, water, and 1/2 teaspoon of the pepper in a small bowl. Slice the bread. Use the lettuce to pick up the beef, use the lime juice mixture as a dipping sauce, use the bread to mop up juices.
This post has not been revised since publication.