Active Time

　　20 minutes

　　Total Time

　　2 hours and 20 minutes

　　

Ingredients

Makes 4 servings

　　1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes

　　5 garlic cloves, chopped (about 2 tablespoons)

　　2 tablespoons sugar

　　2 1/4 teaspoons kosher salt

　　1 1/4 teaspoons freshly ground black pepper

　　5 tablespoons canola oil

　　1/4 cup rice-wine vinegar

　　1/4 cup rice wine or white wine

　　3 tablespoons soy sauce

　　1 tablespoon fish sauce

　　Juice of 1 medium lime (about tablespoons)

　　2 bunches watercress or 1 small head red leaf lettuce, separated into leaves

　　1 red onion, peeled and thinly sliced (about 2 cups)

　　3 scallions, trimmed and cut in 1-inch lengths

　　2 tablespoons unsalted butter

　　

Step 1

In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.

　　

Step 2

Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.

　　

Step 3

In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

　　

Step 4

Arrange watercress or lettuce on four plates.

　　

Step 5

Divide meat into 2 portions and place in two medium bowls.

　　

Step 6

In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.

　　

Step 7

Arrange beef on top of lettuce and serve with lime dipping sauce.