Vietnamese Shaking Beef

Ingredients

• 1 1/2 lbs beef top sirloin
• 5 cloves crushed garlic
• 1 tbsp agave or sugar
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 tsp thick soy sauce
• 1/2 cup rice vinegar
• 1 1/2 tbs sugar, or agave
• 1 1/2 tsp kosher salt
• Juice of 1 lime
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked pepper
• 1 small red onion, thinly sliced
• 4 cups watercress leaves or mixed baby greens
• 2 to matoes, thinly sliced
• 1 tbsp canola oil, divided

Directions

1. Marinate the steak at least 1 hour ahead of cooking, or let it sit overnight for the best result. Mix the beef with the garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil.
2. For the vinaigrette, stir together the rice vinegar, salt and sugar. Taste for a bright balance of sour, salty and sweet.
3. Slice the red onion very thinly, then toss it with about 1/4 cup of the vinaigrette. Cover and refrigerate for about 10 minutes to lightly pickle.
4. Arrange the greens and tomatoes on a serving platter and set them aside.
5. In a small ramekin, squeeze the lime juice over the salt and pepper to make the dipping sauce.
6. Set a large wok or pan over high heat. Once it is very hot, pour in 1/2 tbsp oil; when the oil starts to smoke, add half of the beef in a single layer. Let it sear for about 2 minutes, then shake the pan to brown the other sides for about another 1-2 minutes, until the beef is browned all over. Cook the second batch the same way with the remaining oil.
7. Spoon the beef over the watercress and tomatoes. Pour the remaining vinaigrette over the beef and greens, then finish with the pickled red onions. Serve with the lime dipping sauce.