Ingredients

The following ingredients have 4 Servings
  • 2 lbs beef for stir fry (ask for prime top sirloin for the most tender cut)
  • 5 cloves garlic (peeled and minced)
  • 2 tablespoons sugar (divided)
  • 1 1/4 teaspoons kosher salt (divided)
  • 1 teaspoon + 1 tablespoon fish sauce (divided)
  • 1 1/4 teaspoons freshly ground black pepper (divided)
  • 5 tablespoons canola oil (divided)
  • 1/4 cup rice wine vinegar
  • 1/4 cup dessert wine or white wine
  • 3 tablespoons good quality soy sauce (I like Silver Swan Soy Sauce, found in Asian markets)
  • 2 tablespoons lime juice (about 1 lime)
  • 1 red onion (thinly sliced into rounds)
  • 3 stalks scallions (trimmed and cut into 1 inch pieces)
  • 2 tablespoons unsalted butter (divided)
  • 2 large handfuls arugula or watercress

Instruction

  • In a large bowl, mix together the beef, garlic, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon fish sauce and 1 tablespoon sugar. Let it sit for about 20 minutes at room temperature.
  • In a small bowl, whisk the rice wine vinegar, wine, soy sauce, remaining tablespoon fish sauce, and remaining tablespoon sugar until combined. Set aside.
  • In another small bowl, stir together the lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Heat 2 tablespoons of oil in the wok over high heat. Divide the beef, red onions and scallions into two portions. You will be cooking in batches.
  • When the oil is glistening and hot, cood the first batch of beef in a single layer, leaving it untouched for about 3 minutes so that it becomes seared on one side. Turn the meat and sear for another 3 minutes. Add the red onions and scallions, stirring it. Add half of the vinegar-soy sauce mixture, and shake the pan or stir. Add 1 tablespoon of butter and shake the pan again. Set the beef in a dish to the side, and repeat with the second batch of beef.
  • To serve, place the beef on a bed of arugula or your choice of greens, with the lime dressing on the side.