Ingredients
Beef Marinade
- 1-1¼ pounds boneless ribeye, trimmed and cut into 1 1/2-inch (4cm) cubes
- 3 garlic cloves, minced
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons light soy sauce
- 1 teaspoon neutral oil (canola, vegetable, or avocado oil)
Salad and Garnish
- Your preferred crunchy green lettuce
- 1 medium seedless cucumber, sliced
- 1 large tomato, thinly sliced and cut into half moons
- 1 lime, cut into wedges
Cooking
- 1½ tablespoons neutral oil (canola, vegetable, or avocado oil; divided)
- 1 medium onion, sliced into thin wedges
- ½ teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon unsalted butter
Instructions
- Marinate the beef: In a medium bowl, combine the beef cubes with minced garlic, palm sugar or brown sugar, cornstarch, black pepper, oyster sauce, fish sauce, light soy sauce, and neutral oil. Mix thoroughly using your hands to ensure every piece is evenly coated. Cover the bowl with an overturned plate and refrigerate to marinate overnight or for at least 8 hours.
- Prepare the salad: When ready to cook, arrange your serving platter by laying down a bed of crunchy green lettuce. Arrange the sliced tomatoes and cucumbers neatly on either side, and place lime wedges around the edge of the platter for garnish and added flavor.
- Cook the beef: Heat a wok or skillet over medium-high heat until it’s just smoking, or hot if using a nonstick pan. Add 1 tablespoon of oil and sear the beef cubes for about 5 minutes, tossing frequently to brown all sides evenly. Once browned, transfer the beef to a bowl.
- Sauté the onions: In the same wok or skillet, add the sliced onions and the remaining ½ tablespoon of oil. Cook for 2 to 3 minutes until onions begin to soften. If the pan becomes too dry, add a small splash of water to deglaze and loosen any caramelized bits.
- Combine beef and sauce: Return the beef to the wok. Add the dark soy sauce, oyster sauce, and unsalted butter. Toss everything together thoroughly so that the sauce evenly coats the beef and onions, creating a glossy and flavorful finish.
- Serve: Transfer the beef and onion mixture on top of the prepared lettuce bed. Serve immediately with steamed rice and lime wedges to squeeze over for extra brightness.
Notes
- Marinating overnight enhances the flavor and tenderness of the beef, but 8 hours is the minimum recommended time.
- Use ribeye for its marbling which keeps the beef tender and juicy after quick searing.
- If dark soy sauce is unavailable, you can substitute with regular soy sauce but it will be less rich in color and flavor.
- Serve with steamed jasmine rice for a traditional Vietnamese meal experience.
- The dish is best enjoyed immediately after cooking to preserve the texture and flavor of the meat and vegetables.
- Prep Time: 15 minutes plus at least 8 hours marinating time
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
