Vietnamese Shaking Beef


1 1/2 lb beef sirloin or other cut, cut into cubes
2 tbsp minced garlic
1 1/2 tbsp sugar
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sesame oil

1/2 cup rice wine vinegar
1 1/2 tbsp sugar
1/2 tbsp salt

Dipping Sauce:
1 tbsp lime juice
1/2 tsp kosher salt
1/2 tsp cracked pepper

1 red onion, thin sliced
1 romaine heart, chopped
2 tomatoes, thin sliced


Mix marinade ingredients together and let beef marinade for at least 30 minutes.

Mix together the vinaigrette ingredients and test flavor. The balance of the flavors of sour, salty and sweet should be about equal.

Thinly slice the red onion and combine 3-4 tbsp of vinaigrette and let marinade in the fridge for about 10 minutes. Prepare lettuce and tomato and set aside.

Heat a large wok and add about 2 tbsp vegetable oil. Add a layer of beef at a time and sear for 2 minutes. Stir beef and cook for an additional 1-2 minutes to cook about medium rare.

Transfer beef to lettuce and tomatoes, drizzle 3-4 tbsp of vinaigrette and top with red onions. Add lime juice to salt and pepper in a small container on the side.

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