Shaking Beef (Bo Luc Lac)

1. 1

   In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.

2. 2

   Cover and refrigerate for 2 hours.

3. 3

   Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.

4. 4

   Divide the meat in two. (You will cook it in two batches.).

5. 5

   Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.

6. 6

   Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.

7. 7

   With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.

8. 8

   Repeat with the second batch of meat.

9. 9

   To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.

10. 10

    Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.

* Per serving · 4 servings · Values may vary.