This recipe is adapted from Fine Cooking Issue 111.
Vietnamese Style Black Pepper and Garlic Beef over Egg Noodles
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. fish sauce
5 cloves of garlic, minced
3 Tbsp. vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 lbs. flank steak or sirloin steak sliced thin against that grain (1/8″ thick)
1 medium yellow onion cut in half, then cut in 1/4″ thick wedges
4 scallions (green and white parts), sliced 1/2″ thick
1 lb. of egg noodle pasta, (longer noodles like tagliatelle, I use Cetina brand)
Fill large pot with water and bring to a boil. Once boiling, salt the water and add the pasta. Cook until al dente. Drain the pasta and set aside until the last step in the recipe. While waiting for the water to boil:
In a small bowl, combine the soy sauce, lime juice, brown sugar and fish sauce, stir until the sugar dissolves. In another small bowl stir the garlic, 1 1/2 tsp. of the oil and 1 1/2 tsp. black pepper.
Season the beef with salt and pepper. In a large non-stick skillet or wok, heat 1 1/2 tsp. of the oil over medium-high heat until hot. Swirl to coat the skillet. Add half the beef in a single layer and cook until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown the other side. Transfer to a bowl. Add the 1 1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.
Put the remaining 1 1/2 tbsp. oil in the skillet and heat until hot. Add the yellow onion and cook, stirring frequently until it begins to soften, 2 to 3 minutes. Add the garlic and pepper mixture and cook stirring constantly until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly until the beef and onions are coated. Add the cooked pasta and stir to coat. Stir in the chopped scallions. Serve and enjoy!