1 red onion, peeled and thinly sliced
2 tablespoons cooking oil
Shaking Beef Sauce and Marinade:
2 tablespoons minced garlic
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon sweet soy sauce (kecap manis) or Maggie Seasoning
1 1/2 tablespoons sugar
1 tablespoon sesame oil
Vinaigrette:
1/2 cup rice vinegar
1/2 tablespoon salt
1 1/2 tablespoons sugar
Vegetable Sides:
2 bunches watercress, long stems trimmed
2 tomatoes, thinly sliced
Shaking Beef Dipping Sauce:
1 lime, sliced into halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Combine all the ingredients for Shaking Beef Sauce and Marinade with the beef. Marinate for 30 minutes, preferably 1 to 2 hrs. Prepare the Vinaigrette by mixing the rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. Use 3 - 4 tablespoons of the Vinaigrette to pickle the red onions. Set aside and covered in fridge for about 10 minutes. Arrange the watercress and tomatoes on a serving platter and set aside. Heat a wok, pan or skillet over high heat. Add the cooking oil and when it begins to smoke, add the beef cubes in one even layer and allow to sear for about 2 minutes. Sear the opposite sides for about another 1-2 minute to brown all the sides. Shake and toss the wok while cooking. Transfer the beef to the serving platter. Drizzle the remaining 3 - 4 tablespoons of the Vinaigrette over the beef, watercress and tomatoes. Top the beef with the pickled red onions. In a small ramekin, make the Shaking Beef Dipping Sauce by squeezing lime juice over salt and black pepper. Serve the Shaking Beef immediately with the dipping sauce.