Vietnamese Caramelized Beef

Instructions

1. Prepare the beef
   Pat the beef slices dry with paper towels. In a large bowl, combine beef, 1 tablespoon sugar, 1 tablespoon fish sauce, half of the minced garlic, and black pepper. Mix well and marinate for at least 15 minutes.
2. Make the caramel sauce
   In a small, heavy-bottomed saucepan, add the remaining 2 tablespoons sugar and 1 tablespoon water. Heat over medium heat without stirring until the sugar melts and turns amber, about 3-4 minutes. Remove from heat and carefully add 2 tablespoons water (it will splatter). Stir until smooth and set aside.
3. Cook aromatics
   Heat a large wok or skillet over high heat. Add 1 tablespoon oil and when hot, add the remaining garlic, lemongrass, and red onion. Stir-fry for 1-2 minutes until fragrant and slightly softened.
4. Sear the beef
   Add the remaining tablespoon of oil to the wok. Add the marinated beef in a single layer (cook in batches if necessary). Let it sear for 1-2 minutes without stirring, then flip and cook for another minute until browned but still slightly pink inside.
5. Combine and caramelize
   Return all the beef to the wok if cooked in batches. Add the bell pepper, caramel sauce, remaining fish sauce, and soy sauce. Stir-fry for 2-3 minutes until the sauce reduces and coats the beef with a glossy finish.
6. Finish and serve
   Taste and adjust seasoning if needed. Remove from heat and garnish with green onions and cilantro. Serve immediately over steamed jasmine rice.