I made this for dinner the other night…I am tired of the same thing over and over again and decided to try something new. This didn’t let us down, and it was really easy to make.
Try it tonight!
- 1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
- 5 cloves crushed garlic
- 1 tbsp agave or sugar (I used brown sugar)
- 1 tbsp oyster sauce
- 1 tbsp fish sauce (I used Worcestershire sauce)
- 1 tsp sesame oil
- 1 tsp thick or regular soy sauce
- 1 tsp of Keen’s Mustard powder
- 1/2 cup rice vinegar
- 1 1/2 tbs sugar (or agave)
- 1 1/2 tsp kosher salt
- juice of 1 lime
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked pepper
- 1 small red onion, thinly sliced
- 4 cups watercress leaves or mixed baby greens
- 2 tomatoes, thinly sliced
- 1 tbsp canola oil, divided
Marinate the steak at least 1 hour before cooking, or overnight for best results. Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.
Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil.
I found this recipe on Pinterest on a site called Skinnytaste.com…lots of great recipes there, check it out!