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Ingredients

2 tablespoons minced garlic 2 tablespoons oyster sauce 1 ½ tablespoons white sugar 1 tablespoon fish sauce 1 tablespoon sesame oil 1 tablespoon soy sauce 1 teaspoon hoisin sauce 1 ½ pounds beef top sirloin, cut into 1-inch cubes ½ cup rice vinegar 1 ½ tablespoons white sugar 1 ½ teaspoons salt 1 red onion, thinly sliced 1 lime, juiced ½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoons cooking oil 2 bunches watercress, torn 2 tomatoes, thinly sliced

Nutrition Info

292.5 calories carbohydrate: 13.3 g cholesterol: 60.5 mg fat: 17.4 g fiber: 1.6 g protein: 21.7 g saturatedFat: 5.2 g servingSize: - sodium: 1238.2 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl, add beef. Marinate beef in refrigerator for at least 1 hour.
Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth, add onion. Refrigerate for 10 minutes to pickle the onion.
Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke, add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or \"shake\") until beef reaches desired doneness, 2 to 4 minutes.
Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress, top with onion. Serve dipping sauce on the side.

6 servings

A French-inspired Vietnamese beef stir fry.