Deliciously tender beef nuggets, basked in a one-two-three punch of oyster, fish, and soy sauce, on top of a raft of greens that could even be considered vaguely healthy. All in under 30 minutes? Yes please.

Serves 4, scales well, takes about 30 minutes


Mise en Place
STAPLES PRODUCE
canola oil 1 medium shallot, thinly sliced
table salt salad greens, watercress, argulua, spring mix, …
1 1/2 tsp honey 10-12 cherry tomatoes halved
2 tbs rice vinegar 2 sprigs mint leaves, torn
1 tbs fish sauce 2 sprigs basil, torn
1 tbs soy sauce MEAT
2 tbs water 2 lb tri-ip, cubed
3 cloves garlic, minced
black pepper
1 1/2 tsp cornstarch
1 1/2 tsp sugar
2 tbs oyster sauce

Equipment
3 bowls
1 flat bottomed wok or big skillet, hot

Directions
Step Action
1 in a largeish bowl, whisk together sugar, cornstarch, garlic, oyster sauce, soy sauce, fish sauce, and a few grinds of black pepper
2 fold in meat, let marinate 20-30 minutes
3 meanwhile, whisk together honey, vinegar, water, a big pinch of salt, and a few grinds of black pepper.
4 heat skillet, add oil, and then meat in a single layer. shake vigourously every 30 seconds to rotae beef till all sides are cooked. It should take about 4 minutes. You can use a spatula to flip too if you like
5 at the same time, toss greens, shallots, and tomatoes with dressing, place onto a serving platter
6 when beef is cooked, spoon beef and juices on to plater. serve and eat!

Inspired by Andrea Nguyen’s great book Vietnamese Food any day. Highly recommended