• ¼ c. lime juice (about 6 key limes)
• ¼ c. water
• 2 tbsp Huy Fong Chili Garlic Sauce
• ½ tsp salt
• 1 lb steak, trimmed (I used stew meat—it doesn’t have to be expensive!)
• 1 onion, thinly sliced
• 4 whole-wheat sandwich thins

Instructions:

1. Combine the first four ingredients (lime juice through salt) in a Ziploc bag. Cut the steak into 1”-wide strips, and add to the bag. Squeeze all of the air out of the bag, seal, and chill for 3 hours, or overnight.
2. Cook the onion over medium-high heat in a large pan lightly coated with nonstick cooking spray, stirring frequently, until it turns translucent. Reduce the heat to medium-low, and continue cooking and stirring until the onion turns golden. Remove from the pan.
3. Recoat the pan with nonstick cooking spray, and cook the beef in batches over medium-low heat for about 2-3 min per side, or until just cooked through. (The time will vary with how thick your pieces are.) Let the steak rest for 5-10 min.
4. While the steak rests, toast the sandwiches thins in a toaster oven until light golden brown. Put one-quarter of the steak on the bottom of each sandwich thin, and top with one-quarter of the onions and the top pieces of bread. Serve with extra Huy Fong Chili Garlic Sauce for dipping