Bò Lúc Lắc (Shaking Beef)

Method

1. 1

   Marinate the beef cubes with the oyster sauce, soy sauce, fish sauce, sugar and garlic for 30 minutes at room temperature.

2. 2

   Mix the salt and half the pepper on a saucer and squeeze over the lime — this is the dip.

3. 3

   Spread the watercress over a platter.

4. 4

   Heat the oil in a wok until smoking and add the beef in a single layer. Leave it alone for a full minute to crust.

   💡 Crowded or fiddled-with beef stews grey — sear in two batches if your wok is small.

5. 5

   Now shake: toss the wok so the cubes roll and sear on all faces, about 3 minutes for medium-rare, adding the onion petals for the last minute.

   💡 The dish is named for this motion — keep the cubes moving, not stirring.

6. 6

   Tumble the beef and onions over the watercress, crack over the rest of the pepper, and serve with rice and the lime-pepper dip.