Bo Luc Lac French-Vietnamese Shaking Beef

• 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

1. 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.
2. 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.
3. Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
4. 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.
5. 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.

marinade, garlic, oyster sauce, white sugar, fish sauce, sesame oil, soy sauce, hoisin sauce, beef top sirloin, vinaigrette, rice vinegar, white sugar, salt, red onion, dipping sauce, lime, salt, ground black pepper, cooking oil, bunches, tomatoes

Taken from www.allrecipes.com/recipe/244961/bo-luc-lac-french-vietnamese-shaking-beef/ (may not work)