Shaking Beef Cubes

• 1 tablespoon chopped garlic
• 3 tablespoons finely chopped shallots
• 3 tablespoons Maggi sauce
• 3 tablespoons imported light Chinese soy sauce, or Japanese soy sauce
• Freshly ground white pepper to taste
• 4 1/2 pounds strip steak or filet mignon, completely trimmed of fat and cut into 3/4-inch cubes
• 3 medium onions, thinly sliced and separated into rings
• 3 small red onions, finely sliced
• 1 teaspoon finely chopped garlic
• A few dashes white pepper
• 3 tablespoons white vinegar
• 6 tablespoons vegetable oil
• 3 large heads Boston lettuce
• 1/2 cup vegetable oil
• 6 tablespoons butter

1. For the marinade, combine the garlic, shallots, Maggi sauce, soy sauce and white pepper.
2. Add the cubes of beef, stirring to coat meat well with the marinade.
3. Marinate for at least 20 minutes at room temperature, or overnight in the refrigerator.
4. For the dressing, combine the red onions, garlic, white pepper, vinegar and oil.
5. Wash and dry the lettuce, breaking up into individual leaves.
6. Arrange the lettuce on a large serving platter and, before cooking the beef, mix the dressing and pour over the lettuce.
7. Place two large skillets over high heat and divide one-half cup of vegetable oil between them.
8. When the oil begins to smoke, add the drained beef slices and sliced onions.
9. Stir-fry quickly and shake the pan until the beef is brown on the outside but rare inside.
10. Turn off the heat, add butter, swirl and spoon immediately over lettuce-lined platter.

garlic, shallots, maggi sauce, light chinese, freshly ground white pepper, filet, onions, red onions, garlic, dashes white pepper, white vinegar, vegetable oil, boston lettuce, vegetable oil, butter

Taken from cooking.nytimes.com/recipes/1622 (may not work)