Loc Lac

1. 1Whisk together the mushroom and dark soy sauces, and 2 tablespoons of the sugar in a bowl until the sugar is completely dissolved. Stir in half the garlic and black pepper. Add the oil and the beef and toss to coat the meat thoroughly. Allow to marinate for 20 minutes. Heat the oil in a nonstick grill pan over high heat and grill the beef cubes for 15 to 30 seconds on each side.
2. 2Meanwhile, whisk together the lime juice with the remaining sugar in a bowl until the sugar is completely dissolved. Add the remaining garlic and black pepper and the crushed peanuts. To serve, place the beef cubes on a plate (or in one large or several small individual fried taro cups, if you wish) and the lettuce leaves on a separate plate, and divide the sauce among individual small bowls. Eat, wrapping some meat with a lettuce leaf and dipping the bundle in the sauce.

Beverage pairing: Domaine Philippe Tessier Cheverny Rouge, France. Cheverny is an obscure appellation in France’s Loire Valley. Its light reds are perfect for a punchy, Asian red meat dish like this. A heavier wine might conflict with all the garlic and citrus, but a light blend of Pinot and Gamay like this one has just the right weight and verve.