Vietnamese Shaking Cubed Beef Stir-fry

Cut the beef into 2.5 cm cubes. In a bowl, combine beef with 2 minced garlic cloves, 1 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.5 tsp sugar, and 0.25 tsp black pepper. Mix well and marinate for at least 15 minutes at room temperature.

Slice the yellow onion into thick wedges. Mince the remaining 2 garlic cloves. Slice green onions for garnish.

Prepare the sauce: In a small bowl, whisk together the remaining 1 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.5 tsp sugar, 1 tsp rice vinegar, and 0.25 tsp black pepper. Set aside.

Heat 1 tbsp vegetable oil in a large wok or heavy-bottomed skillet over very high heat (around 200°C) until smoking. Add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side until beautifully browned, then remove to a plate. Repeat with the remaining beef, adding a little more oil if needed.

Reduce heat to medium-high. Add 1 tbsp butter and the minced garlic to the pan. Sauté for 30 seconds until fragrant. Add the sliced yellow onion and stir-fry for 2-3 minutes until slightly softened but still crisp.

Return all the seared beef to the pan. Pour in the prepared sauce. Toss everything quickly for 1 minute to coat the beef and onions evenly.

Serve immediately over a bed of fresh lettuce and sliced tomatoes, garnished with green onions. A side of steamed rice or a lime-pepper dipping sauce (muối tiêu chanh) is traditional.