Shaking Beef

Beef

• 1 1/2 tablespoons oyster sauce, plus more to taste
• 1 tablespoon soy sauce
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons cornstarch
• 1 teaspoon fish sauce
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, smashed
• 1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces

Salad

• 1/4 cup thinly sliced red onion or shallot
• 2 tablespoons water
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 1/2 teaspoons granulated sugar or honey
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups lightly packed watercress, baby arugula, or other salad greens
• 1 cup torn radicchio or 8 halved cherry tomatoes
• 1/4 cup fresh mint, basil, or other herb leaves, torn
• 2 tablespoons canola oil or other neutral oil (such as grapeseed)

1. Make the beefStep 1Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.
2. Make the saladStep 2Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.
3. Step 3Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.