Thin sliced sirloin steak marinated in lemon juice and soy sauce then pan fried and served over steamed jasmine rice and topped with pan-fried onion slices.
Marinate the sliced beef in a mixture of the soy sauce, lemon juice, and garlic for 30 minutes covered in the refrigerator.
Stir together the rice and water in a medium-size saucepan over medium-high heat. Bring to a boil then cover the pan with a lid and reduce the heat to low. Simmer the rice over low heat for 10 minutes WITHOUT REMOVING THE LID. Turn off the heat and let the rice sit for 15 more minutes, KEEPING THE LID ON.
Heat 3 TBSP of peanut oil in a wok or large skillet over medium-high heat. When the oil is hot fry the onion slices in batches, occasionally flipping them, until lightly browned. Transfer the onions to a plate and set aside.
Increase the heat to high and add the remaining 1 TBSP of peanut oil to the pan. Shake off excess marinade from the sliced beef (reserving the marinade) and spread out in the pan. Fry the beef, flipping occasionally, until browned on both sides. When the beef is browned pour in the reserved marinade and bring to a boil.
Transfer the beef and sauce to a serving bowl and top with the fried onions. Fluff the rice with a fork and serve with the beef.
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