1 lb of beef sirloin cut into 1-inch cubes
8 cloves garlic peeled and finely minced
1 Tbsp fish sauce
1 Tbsp soy sauce
2 tsp dark soy sauce
1 Tbsp sugar
Pinch of salt
3 Tbsp of cooking oil
1 red onion peeled and thinly sliced
1 red chili -optional seeded and finely chopped
1 1/2 tsp white vinegar
1 1/2 tsp cooking oil
1/2 tsp of sugar
Pinch of salt and freshly ground black pepper
1 small bunch of watercress, baby spinach, or arugula
Place the beef in a mixing bowl. Add in the minced garlic, fish sauce, soy sauce, dark soy sauce, sugar, and salt and let it marinade for about 30 minutes in the refrigerator.
While waiting for the beef to marinade, prepare the salad. Toss the sliced onions and chili (if using) with vinegar.
In another bowl, mix the sugar, salt, and pepper and stir to mix everything. Just before serving, toss in the vegetables along with the soy sauce mixture and toss to mix everything.
Preheat the wok or skillet over very high heat. Add in oil. Tip in the beef in single layer and let it sear for a minute undisturbed to create that nice brown. Do this in batches if necessary. Shake the wok or skillet to flip the beef over if you can (or flip it over with spatula) and let is sear for another 30 seconds. Then shake the wok or skillet again if you can and let cook until they are about medium rare or to the doneness you like. (I like medium rare.)
Toss the salad with the sauce and onion you prepared earlier. Place on serving platter. Arrange the beef on top of the salad and serve immediately.