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Shaking Beef with Pea Shoot Salad
© William Meppem

Shaking Beef with Pea Shoot Salad

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  1. 1 pound beef sirloin, cut into 3/4-inch dice
  2. 2 1/2 tablespoons vegetable oil
  3. 2 tablespoons minced garlic
  4. 2 1/2 teaspoons sugar
  5. 1 tablespoon Asian fish sauce
  6. Freshly ground pepper
  7. 1/2 medium onion, very thinly sliced
  8. 2 teaspoons white wine vinegar
  9. 2 teaspoons soy sauce
  10. 2 teaspoons extra-virgin olive oil
  11. Salt
  12. 6 ounces baby pea shoots
  1. In a bowl, toss the beef with 1/2 tablespoon of vegetable oil, 1 tablespoon of garlic, 2 teaspoons of sugar and the fish sauce; season with pepper. Let stand.
  2. In a bowl, toss the onion and vinegar. In another bowl, mix the soy sauce with the olive oil and remaining 1/2 teaspoon of sugar. Season with salt and pepper.
  3. In a wok, heat the remaining 2 tablespoons of vegetable oil over high heat until smoking. Add the remaining 1 tablespoon of garlic and 1/4 teaspoon of salt; cook until golden, about 30 seconds. Add half of the meat and cook for 3 minutes without stirring; turn and cook 1 minute longer. Transfer to a plate; cook the second batch. Return the meat to the wok and stir-fry for 30 seconds.
  4. On a large platter, toss the pea shoots with the onion and the soy dressing. Spoon the beef on top and serve.


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