My husband Brian and I had this dish for the first time at a restaurant near use called Little Sister. It was such a rich marinade but the beef stayed so tender and medium rare I new I wanted to try to make it myself at home. To keep the beef tender you may want to cook it in batches and you definitely want to use a very high heat and quick cooking method like a wok.
Marinade:
2 lb boneless beef rib eye, cut into 1-inch (2 1/2-cm) cubes
6 cloves garlic, minced
3 Tbsp. brown sugar
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 Tbsp. fish sauce
freshly ground black pepper, to taste
2 Tbsp. soy sauce
1 Tbsp. granulated sugar
2 Tbsp. rice wine vinegar
2 Tbsp. water
1 red onion, sliced into rings
2 bunches mixed greens
3 roma tomatoes, sliced into wedges
2 Tbsp. canola oil
fresh cilantro, for garnish
cooked white rice, for serving
1. In a large bowl, combine the beef, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
2. In small bowl, combine the sugar, soy sauce, rice wine vinegar, and water. Add the red onion and toss to coat in the dressing. Set aside to soak.
3. On a platter or large plate, arrange the watercress and tomato slices.
4. Preheat a large wok or skillet over high heat, then add the canola oil. When the oil is shimmering, swirl around in the pan to coat evenly. Add half of the marinated beef and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Remove the meat from the pan and repeat with remaining beef.
5. Arrange the beef on the bed of watercress and tomatoes. Top with the dressing, red onions and fresh cilantro.
6. Serve with domed white rice.
