Shaking Beef with Pea Shoot Salad

• 1 pound beef sirloin, cut into 3/4-inch dice
• 2 1/2 tablespoons vegetable oil
• 2 tablespoons minced garlic
• 2 1/2 teaspoons sugar
• 1 tablespoon Asian fish sauce
• Freshly ground pepper
• 1/2 medium onion, very thinly sliced
• 2 teaspoons white wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons extra-virgin olive oil
• Salt
• 6 ounces baby pea shoots

1. In a bowl, toss the beef with 1/2 tablespoon of vegetable oil, 1 tablespoon of garlic, 2 teaspoons of sugar and the fish sauce; season with pepper.
2. Let stand.
3. In a bowl, toss the onion and vinegar.
4. In another bowl, mix the soy sauce with the olive oil and remaining 1/2 teaspoon of sugar.
5. Season with salt and pepper.
6. In a wok, heat the remaining 2 tablespoons of vegetable oil over high heat until smoking.
7. Add the remaining 1 tablespoon of garlic and 1/4 teaspoon of salt; cook until golden, about 30 seconds.
8. Add half of the meat and cook for 3 minutes without stirring; turn and cook 1 minute longer.
9. Transfer to a plate; cook the second batch.
10. Return the meat to the wok and stir-fry for 30 seconds.
11. On a large platter, toss the pea shoots with the onion and the soy dressing.
12. Spoon the beef on top and serve.

beef sirloin, vegetable oil, garlic, sugar, fish sauce, freshly ground pepper, onion, white wine vinegar, soy sauce, extravirgin olive oil, salt, baby pea

Taken from www.foodandwine.com/recipes/shaking-beef-pea-shoot-salad (may not work)