This peppermint bark has a mouthwatering milk chocolate layer on the bottom and a topping of white chocolate with candy cane crumbs.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- ½ cup soy sauce (such as Kikkoman®)
- ¼ cup lime juice
- 3 cloves garlic, smashed
- 2 teaspoons white sugar
- 1 teaspoon fish sauce (Optional)
- ground black pepper to taste
- 1 pound beef steak, sliced 1/4-inch thick
- 2 tablespoons vegetable oil, divided, or as needed
- 4 potatoes, cut into wedges (Optional)
- 1 large onion, cut into rings
- ⅛ cup water (Optional)
Instructions
- Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
- Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
- Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
- Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
- Pour reserved marinade into the pan with water to deglaze, scraping up browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
- Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.
- You can use lemon or calamansi juice instead of lime if preferred.
- You can make the marinade/sauce saltier or more sour depending on your taste by adding soy sauce or lime juice. Adjust as necessary.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 1953 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe to the letter but it came out too salty for my taste. I guess the ratio to vinegar needs adjusting. Or maybe I’m not a good cook. I will not be using this recipe anymore.