Bo Luc Lac "French-Vietnamese Shaking Beef"

Ingredients

• Beef Marinade:
• 2 tablespoons minced garlic
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons white sugar
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 1 1/2 pounds beef top sirloin, cut into 1-inch cubes
• Vinaigrette:
• 1/2 cup rice vinegar
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 red onion, thinly sliced
• Dipping Sauce:
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 2 bunches watercress, torn
• 2 tomatoes, thinly sliced

Directions

Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.

Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.

Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.

Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or “shake”) until beef reaches desired doneness, 2 to 4 minutes.

Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.