Vietnamese Shaking Beef (Bo Luc Lac)

Dice beef tenderloin or ribeye into cubes and marinate with soy sauce, oyster sauce, garlic, and black pepper.

Heat a wok or heavy skillet until smokey hot.

Sear the beef cubes in small batches, 'shaking' the pan constantly to brown all sides quickly.

Add a knob of butter and sliced red onions toward the end for extra flavor.

Place the hot beef over a bed of watercress and sliced tomatoes.

Serve with a simple dipping sauce of salt, cracked black pepper, and lime juice.

Often enjoyed with tomato-flavored rice.