Ingredients
4
tablespoons peanut or vegetable oil
3
cloves garlic, finely chopped
1
tablespoon grated gingerroot
1 1/2
teaspoons freshly ground pepper
2
teaspoons ground coriander
1/2
lb beef tenderloin, cut into 1-inch pieces
1/4
cup sugar
3
tablespoons lime juice
2
tablespoons fish sauce
1
tablespoon balsamic vinegar
1
medium onion, finely chopped (1/2 cup)
1/4
cup finely chopped lemongrass
2
cloves garlic, finely chopped
1
small jalapeño chile, seeded and chopped
1/2
cup chicken broth
2
tablespoons fish sauce
2
tablespoons oyster sauce
4
cups hot cooked jasmine rice
Preparation
In medium bowl, mix 1 tablespoon of the oil, the garlic, gingerroot, pepper, coriander and beef. Cover and refrigerate 30 minutes or up to 8 hours.
In 12-inch skillet (preferably nonstick), heat remaining 3 tablespoons oil over medium-high heat until shimmering and hot. Add marinated beef. Cook 6 to 8 minutes, stirring constantly so garlic doesn’t burn, until beef is browned and cooked through. Drain fat.
In small bowl, mix sugar, lime juice, 2 tablespoons fish sauce and the vinegar. Add mixture to skillet with beef. Stir and heat to boiling. Watch carefully as liquid evaporates to avoid scorching. When only about 1 tablespoon liquid is left, use slotted spoon to remove beef to bowl; cover to keep warm.
Add onion to skillet and cook 1 minute, stirring frequently. Stir in lemongrass, garlic and chile. Cook 30 seconds, stirring constantly. Add broth, 2 tablespoons fish sauce and the oyster sauce. Heat to boiling, stirring occasionally. Reduce heat to medium and simmer 1 minute longer. Return beef to skillet and cook 30 seconds, stirring constantly. Serve with rice.
