Bo Luc Lac (Vietnamese Shaking Beef)

Ingredients

• 1.5 lb beef sirloin or tenderloin, cut into 1-inch cubes
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tsp cornstarch
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 small red onion, sliced into thin wedges
• 2 tbsp cold butter
• 4 cups watercress or mixed greens
• 1 tomato, sliced
• 1 lime, cut into wedges
• 1/2 tsp salt mixed with 1/4 tsp black pepper, for dipping

Before you cook

• Cut the beef into 1-inch cubes and pat dry.
• Mince the garlic.
• Slice the red onion into thin wedges.
• Arrange the watercress and sliced tomato on a serving platter.

Steps

1. In a bowl, combine the beef with half the minced garlic, the soy sauce, fish sauce, oyster sauce, sugar, cornstarch and black pepper.
2. Toss the beef to coat evenly and let it marinate at room temperature for 20 minutes.
3. Heat the vegetable oil in a wok or heavy skillet over the highest possible heat until it just starts to smoke.
4. Add the remaining minced garlic and the onion wedges and stir-fry for 30 seconds.
5. Add the marinated beef in a single layer without crowding the pan.
6. Let the beef sear undisturbed for 60 seconds to build a deep crust on one side.
7. Shake the pan hard or toss the beef with tongs to sear the other sides, cooking for 2 more minutes total for medium-rare.
8. Remove the pan from the heat and swirl in the cold butter until it melts into a glossy coating.
9. Spoon the beef and onions over the bed of watercress and tomato.
10. Serve immediately with lime wedges and the salt-and-pepper dip on the side.