Shaking Beef (Bo Luc Lac)

• 2 pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
• 10 garlic cloves, minced
• 1 tablespoon Maggi seasoning or soy sauce
• 1 tablespoon sugar
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 medium red onion, cut into paper-thin strips
• 7 garlic cloves, minced
• 2 tablespoons sugar
• 1/2 teaspoon sea salt
• 1/4 cup rice vinegar or cider vinegar
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper
• 1 head bibb or Boston lettuce, cored, leaves torn into large pieces
• 1 cup shaved fennel bulb
• 1 cup baby arugula
• 1/2 cup mint leaves
• 6 cherry tomatoes, halved
• 2 tablespoons vegetable oil

1. In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste.
2. Let stand at room temperature for 1 hour.

boneless beef sirloin, garlic, maggi seasoning, sugar, salt, freshly ground black pepper, red onion, garlic, sugar, salt, rice vinegar, extra virgin olive oil, freshly ground black pepper, bibb, baby arugula, mint leaves, cherry tomatoes, vegetable oil

Taken from cooking.nytimes.com/recipes/1014031 (may not work)