Vietnamese Shaking Beef (Bo Luc Lac)

Ingredients

• 1½ lb beef sirloin
• 4 clove garlic
• 1 medium yellow onion
• ½ medium red onion (optional)
• 1 head lettuce
• 1 pint cherry tomatoes
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp black pepper
• 1 tbsp rice vinegar
• 1 lime
• 2 tbsp cooking oil
• 2 cup white rice (optional)
• 1 jalapeño (optional)

Steps

1. Cut beef sirloin into 1-inch cubes. Mince garlic. Slice yellow onion into thin wedges. Slice red onion thinly for garnish, if using.
2. In a bowl, combine 2 tbsp soy sauce, oyster sauce, fish sauce, sugar, and half of the minced garlic. Add beef cubes and black pepper, toss to coat, and marinate for at least 15 minutes.
3. Prepare the dipping sauce: In a small bowl, combine remaining 1 tbsp soy sauce, rice vinegar, and the juice of half a lime. Add sliced jalapeño if desired.
4. Heat cooking oil in a large skillet or wok over high heat until shimmering. Add marinated beef in a single layer, working in batches if necessary to avoid overcrowding, and sear for 1-2 minutes per side until browned.
5. Add yellow onion wedges and remaining minced garlic to the skillet with the beef. Stir-fry for another 1-2 minutes until onions are slightly softened and fragrant.
6. Remove from heat. Arrange lettuce leaves on a serving platter. Halve cherry tomatoes and scatter over the lettuce. Top with the seared beef and onion mixture.
7. Garnish with sliced red onion, if using. Serve immediately with the dipping sauce and steamed white rice on the side, if desired.