1small bunch of watercress of baby spinachI use mixture of both + arugula
1red onionpeeled and thinly sliced
1red chili -optionalseeded and finely chopped
1 ½tspwhite vinegar
Instructions
Place the beef in a mixing bowl. Add in the minced garlic, fish sauce, soy sauce, dark soy sauce, sugar, and salt and let it marinade for about 30 minutes in the refrigerator
While waiting for the beef to marinade, prepare the salad. Toss the sliced onions and chili (if using) with vinegar. Portion the salad on a serving platter. Set aside
Cooking the beef:
Preheat the wok or skillet over very high heat. Add in oil. Tip in the beef in single layer and let it seared for a minute undisturbed to create that nice brown. Do this in batches if necessary, so the beef brown nicely. Shake the wok or skillet to flip the beef over if you can (or flip it over with spatula) and let is sear for another 30 seconds. Then shake the wok or skillet again if you can and let cook until they are about medium rare or to the doneness you like. I like medium rare
Serving:
Toss the salad with the onion you prepared earlier. Arrange the beef and sauce on top of the salad and serve immediately