Vietnamese Shaking Beef (Bo Luc Lac) ala ~DKBB~

(original recipe from www.delightfulplate.com) 

For the beef:
12 oz. beef (I use stew meat or cube steak)
½ tsp. salt
¼ tsp. sugar
Black pepper
Cooking oil (sesame oil, fire oil, canola…but not olive)
1small red onion, thinly sliced
3 stalks scallions, white parts cut into 1-inch pieces, green parts cut into ½-inch pieces
4 cloves garlic, minced
1½ Tbsp. butter
 
For the soy sauce mixture:
2 Tbsp. rice vinegar
2 tsp. dark soy sauce (or hoisin sauce)
2 tsp. (low sodium) soy sauce
½ Tbsp. fish sauce
1 tsp. oyster sauce
1½ tsp. sugar
Small amount of cornstarch to thicken
 
For the salad:
2-3 soft lettuce leaves, chopped (butter lettuce works well)
1-2 cups microgreens
2 small or medium ripe tomatoes 

• Trim and cut the beef into 1-inch cubes; marinate with ½ tsp. salt, ¼ tsp. sugar, plenty of black pepper, and 1-2 tsp. oil of choice. Set aside and allow to come to room temperature.
• In a bowl, combine all the sauce ingredients; taste and adjust per your taste; add cornstarch if thicker sauce is desired.
• In a wok or heavy-bottomed pan over medium-high heat, add oil and beef cubes; sear for 30-45 seconds, flip and sear for another 30-45 seconds.
• Add onion slices and stir-fry beef and onion 30 seconds; add minced garlic and white parts of scallions; stir-fry until garlic is fragrant.
• Add sauce mixture, shake wok to coat beef; then add butter and cook until butter completely melts and everything is combined.
• Toss in the green scallion parts before serving.

Plating:
Place lettuce on bottom, cover with sliced tomatoes and a layer of microgreens; top all with the beef/sauce mixture.