Vietnamese Diced Beef

Ingredients

• Oyster sauce

  Ready-to-serve

  4 tbsp or 72g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  20 oz or 567g

• Lime juice

  Raw

  4 tbsp or 60g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

Directions

1. In a bowl, whisk oyster sauce, soy sauce, fish sauce, minced garlic, half of the sugar, sesame oil, and a pinch of salt and black pepper. Taste and adjust as needed. Add the diced beef, toss to coat, cover, and refrigerate for 4 hours.
2. To make the dipping sauce, stir together lime juice, remaining sugar, sliced chili, and salt and white pepper. Stir until the sugar dissolves, adjust to taste, and cover and refrigerate until serving.
3. Heat half of the olive oil in a large nonstick wok or skillet over high heat. Add the onions and stir-fry until browned at the edges, about 3 minutes. Transfer to a plate.
4. Return the pan to high heat, add remaining olive oil, and sear the beef in batches as needed, 2 minutes per side, until browned and cooked to your liking. Transfer each batch to the plate with the onions.
5. Pour the reserved marinade into the hot pan, bring to a full boil for 1 minute, then return the beef and onions to the pan and toss to coat until heated through.
6. Serve immediately with the lime dipping sauce.