Ingredients
1½lbsbeef top sirloin,fat trimmed and cut into 1″ cubes
5garlic cloves,crushed
1tbspagave,or sugar
1tbspoyster sauce
1tbspfish sauce
1tspsesame oil
1tspthick soy sauce
½cuprice vinegar
1½tbspsugar,or agave
1½tspkosher salt
1juice lime
½tspkosher salt
½tspfresh cracked pepper
1smallred onion,thinly sliced
4cupswatercress leaves,or mixed baby greens
2tomatoes,thinly sliced
1tbspcanola oil,divided
Preparation
Marinate steak for at least 1 hour, or overnight before cooking, for best results.
Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce, and sesame oil with the beef.
For the vinaigrette, combine rice vinegar with salt and sugar. It should be a balance of sour, salty, and sweet.
Thinly slice the red onion and use about ¼ cup of the vinaigrette to pickle and set aside covered in the fridge for about 10 minutes.
Prepare bed of greens and tomatoes in a serving platter and set aside.
Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
Heat a large wok or pan over high heat. When very hot, add ½ tablespoons of oil.
When it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about 1 to 2 minutes more to brown all the sides.
Repeat this with the second batch of meat using the remainder of the oil.
Transfer beef to bed of watercress and tomatoes.
Drizzle remainder of the vinaigrette over the beef and greens, and top with pickled red onions.
Serve with lime dipping sauce.
