Shaking Beef with Lime-Pepper Dipping Salt

By Sprig Originals ✓ · cooked up in Sprig

Cubes of sirloin marinated in garlic, soy and oyster sauce, then seared hard in a screaming-hot cast-iron skillet in three small batches so every side crusts instead of steaming. The pan is deglazed into a buttery, tangy glaze, and the beef gets piled over a peppery watercress and tomato salad dressed with rice vinegar. A little dish of lime juice, salt and coarse black pepper on the side is non-negotiable — you dip each bite. Serve with jasmine rice and, if you want the full lunch-counter version, a crisp-edged fried egg on top.

Ingredients

• 2 lb beef sirloin or ribeye, trimmed and cut into 1-inch cubes
• 4 cloves garlic, finely minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tsp granulated sugar
• 1 tsp coarsely ground black pepper
• 1 tsp cornstarch
• 2 tbsp neutral oil, such as grapeseed or canola, for searing

• 2 tbsp unsalted butter
• 2 cloves garlic, thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp unseasoned rice vinegar
• 2 tsp fish sauce
• 2 tsp granulated sugar
• 2 tbsp water

• 1 1/2 tsp kosher salt
• 1 tsp coarsely cracked black pepper
• 2 tbsp fresh lime juice, plus 4 lime wedges

• 6 oz watercress, thick stems trimmed
• 1/2 small red onion, sliced paper-thin
• 2 medium tomatoes, cut into thin wedges
• 2 tbsp unseasoned rice vinegar
• 1 tbsp neutral oil
• 1 tsp granulated sugar
• 1/4 tsp kosher salt

• 4 cups cooked jasmine rice, hot
• 4 large eggs, for optional fried eggs
• 1 tbsp neutral oil, for frying the eggs

Instructions

1. Pat the beef cubes very dry with paper towels — surface moisture is the enemy of a crust. In a bowl, toss the beef with the minced garlic, 2 tbsp oyster sauce, soy sauce, 2 tsp sugar, 1 tsp black pepper and the cornstarch until every cube is coated. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours (pull it out 30 minutes before cooking).
2. Make the dipping salt: divide the kosher salt and cracked pepper among 4 small saucers. Set the lime juice and lime wedges alongside; each person squeezes lime into their saucer and stirs it into a slurry just before eating.
3. Whisk the pan glaze together in a small bowl: 1 tbsp oyster sauce, rice vinegar, fish sauce, 2 tsp sugar and the water. Set it next to the stove with the butter and sliced garlic.
4. Make the salad: whisk the rice vinegar, 1 tbsp oil, 1 tsp sugar and 1/4 tsp salt in a large bowl. Add the sliced red onion and let it sit 10 minutes to soften. Just before serving, add the watercress and tomato wedges, toss, and spread over a large platter.
5. Turn on the exhaust fan and open a window. Set a 12-inch cast-iron skillet over high heat and preheat 3 to 4 minutes, until a drop of water vanishes instantly and you see the first wisps of smoke.
6. Add 2 tsp of the neutral oil and immediately add one-third of the beef in a single uncrowded layer. Do not touch it for 60 to 75 seconds, until a deep brown crust forms, then shake the pan hard (or toss with tongs) and sear another 60 to 90 seconds, shaking once or twice more, until the cubes are browned on most sides and medium-rare inside. Transfer to a plate.
7. Repeat with the remaining oil and beef in two more batches, letting the pan reheat for 45 seconds between batches. Keep each batch to a single loose layer — crowding drops the pan temperature and the beef will steam in its own juices.
8. With the third batch still in the pan and the heat still high, add the butter and sliced garlic and shake for 20 seconds, until fragrant. Pour in the glaze mixture and let it bubble and thicken for 30 to 45 seconds, scraping up the browned bits. Return all the beef and any resting juices to the pan and toss for 15 seconds to coat, then kill the heat.
9. If using eggs, wipe out a nonstick skillet, heat 1 tbsp oil over medium-high, and fry the eggs 2 to 3 minutes until the whites are set with crisp lacy edges and the yolks are still runny. Season with a pinch of salt and pepper.
10. Pile the beef and its pan glaze over the watercress salad so the dressing and juices mingle. Serve immediately with bowls of hot jasmine rice, a fried egg on each portion if you like, and the lime-pepper salt for dipping each cube.

Chef's tips

Nutrition (per serving, estimated)

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