Shaking Beef (Or Other) Salad

• 3/4 to 1 pounds skirt steak, thinly sliced across the grain
• 3 tablespoons olive oil or grapeseed oil, divided
• 3 teaspoons sugar, divided
• Kosher salt and pepper, to taste
• 3 tablespoons rice vinegar
• 3 tablespoons mirin
• 3 tablespoons soy sauce
• 1 teaspoon fish sauce
• 7 ounces Romaine lettuce or other (see note)
• 1 cup thinly sliced red onion
• 3 to 4 scallions, white and green parts, cut into 1-inch pieces
• 6 ounces other vegetables, optional, such as shiitake mushrooms, carrots, shaved Brussels sprouts, cabbage (see notes above)
• 1 tablespoon minced garlic
• fresh lime wedges for serving, optional

1. Place the steak in a bowl with 1 tablespoon of the oil, 1 teaspoon of the sugar, 1 teaspoon kosher salt, and pepper to taste. Toss to coat. The steak can sit like this for as long as one day in the fridge.
2. In a small bowl, stir together the remaining 2 teaspoons of sugar, the vinegar, mirin, soy sauce, and fish sauce. Place the Romaine in a large serving bowl.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, and when it shimmers, add the steak. Cook undisturbed for about a minute, then stir and cook until done, about 1 more minute. Transfer steak to a plate. Discard oil in wok, and add the remaining tablespoon of oil. Immediately add the red onion, and scallions. Cook for 1 minute, stirring occasionally. Add any other vegetables, the garlic and cook for 1 more minute or until the vegetables just begin to soften. Return the steak to the wok and add the sauce. Bring to a simmer (it should happen immediately), toss to coat, then turn off the heat.
4. Pour the contents of the wok over the Romaine. Let sit for a minute to allow the heat to soften the Romaine. Toss gently to combine. Serve with lime wedges if using.

skirt steak, olive oil, sugar, kosher salt, rice vinegar, mirin, soy sauce, fish sauce, red onion, scallions, other vegetables, garlic, lime wedges

Taken from food52.com/recipes/67225-shaking-beef-or-other-salad (may not work)