Shaking Beef

Shaking Beef

from foodandwine.com
Dinner
636 kcal / serving

Boneless rib eye steak cooks up quickly with a Vietnamese-style sauce, for a meaty, satisfying salad.

Ingredients

  • 1 ½ tablespoonsoyster sauce, plus more to taste
  • 1 tablespoonsoy sauce
  • 1 ½ teaspoonsgranulated sugar
  • 1 ½ teaspoonscornstarch
  • 1 teaspoonfish sauce
  • ½ teaspoonfreshly ground black pepper
  • 2garlic cloves, smashed
  • 1 ½ poundsboneless rib eye steak or new york strip steak, trimmed and cut into 3/4- to 1-inch pieces
  • ¼ cupthinly sliced red onion or shallot
  • 2 tablespoonswater
  • 1 ½ tablespoonsunseasoned rice vinegar
  • 1 ½ teaspoonsgranulated sugar or honey
  • ⅛ teaspoonfine sea salt
  • ⅛ teaspoonfreshly ground black pepper
  • 4 cupslightly packed watercress, baby arugula, or other salad greens
  • 1 cuptorn radicchio or 8 halved cherry tomatoes
  • ¼ cupfresh mint, basil, or other herb leaves, torn
  • 2 tablespoonscanola oil or other neutral oil (such as grapeseed)

Directions

  1. 1

    Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

  2. 2

    Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

  3. 3

    Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.