Marinade

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1 lb steak (rib eye, or filet mignon, cut into 1 inch cubes)

5 cloves garlic (finely minced)

½ teaspoon black pepper

1 ½ tablespoon oyster sauce

1 tablespoon soy sauce

2 teaspoon fish sauce

2 teaspoon dark soy sauce

1 tablespoon brown sugar

1 tablespoon cornstarch

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Stir Fry

2 tablespoon unsalted butter

½ small red onion (cut into 1 inch squares)

2 stalks green onion (cut into 1 inch pieces)

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Salad

3 cups watercress (or lettuce)

½ small red onion (thinly sliced)

½ cup cherry tomatoes

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Dipping sauce

¼ cup lime juice

½ teaspoon salt

½ teaspoon black pepper

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1. Marinate the beef. In a large mixing bowl, add the beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix until combined. Marinate for at least 30 minutes, or up to 2 hours maximum.

2. Cook the beef. Heat one tablespoon of cooking oil on a wok over medium-high heat until hot. Working in batches to avoid overcrowding, add the beef and sear for at least 1 minute before shaking the pan. Sear each side until browned, for about 3 minutes in total. Remove and set aside.

3. Stir-fry. In the same wok, melt the butter over medium heat. Add the red onion and green onion and saute until fragrant and softened, about 2 minutes. Then add the beef and toss until evenly coated, about 1-2 minutes.

4. Serve. Serve the shaking beef on a bed of watercress or lettuce, red onion, and tomatoes. Enjoy with steamed rice and a side of the lime dipping sauce!