Bo Luc Lac (Shaking Beef)

Ingredients

2 lbs of beef (NY strip, rib-eye, sirloin, or filet)
1 Tbsp thick soy sauce
2-3 Tbsp oyster sauce
2 Tbsp fish sauce
1 tsp salt (more or less)
1 tsp black pepper
1 tsp sugar
1 tsp minced garlic
2 tsp olive oil (or whatever cooking oil you'd like to use)
1 big onion

Salad

Watercrest/Romaine lettuce (or whatever salad you prefer)
2 hard boiled eggs
1 tomato (or 2 if you like a lot)
2 lime wedges

First start off by cutting the beef into 1 inch thick pieces. Mix thick soy sauce, oyster sauce, fish sauce, salt, sugar, and pepper in with the beef in a bowl. Let it marinade for 5-10 minutes.  Julienne (boat wedges) the onions. Set the stove onto medium-high heat. Add oil to a skillet pan or wok. Then add the minced garlic and stir for a couple seconds. Add the onions next and wait for it to sweat and turn translucent; usually about 1 minute. Now push the onions to the side of the pan or take it out and put into a bowl (recommended). Turn the heat up to high and add the beef. Cook the beef for about 5-7 minutes. Taste a piece of the beef to see if you would like to add more salt or sugar. Lastly, add the onions back in if you took it out.

Next, arrange your salad onto a platter dish, slice the tomatoes, cut the boiled eggs into wedges, pour the beef on top of the salad, sprinkle with black peppers, and squeeze lime over the salad for a little tart. Serve with cooked jasmine rice.