1 1/2 lbs rib eye
trimmed of excess fat and cut into 1" cubes
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
freshly ground
1 1/2 tsp avocado oil
1/4 cup rice vinegar
1/4 cup mirin
1/4 cup light soy sauce
1 tbsp dark soy sauce
1 1/2 tsp sugar
2 tsp fish sauce
2 tsp kosher salt
1 tsp black pepper
1/4 cup lime
1/4 cup avocado oil
1 cup red onion
thinly sliced
3 whole green onions
both white and green parts cut into 1" pieces
1/2 tbsp garlic
pressed, about 3-4 cloves
1 tbsp unsalted butter
1 bunch watercress
tough stems removed
  • large stainless skillet or wok
This recipe is great for special weekend meals or for entertaining a small group. The original recipe uses filet mignon but it is easier and cheaper for us to get rib eye, and honestly, we like the fattier meat better. :) For the ultimate flavor bomb, we pair this with Hands on Gourmet's garlic noodles, but if we're strapped for time, we just serve it with rice.
day 1
Process all of the vegetables and store half in airtight containers. Peel an extra 3-4 cloves of garlic and store those whole. Wash all of the watercress but roll half of it into paper towel and store it in a plastic bag. Cube half of the meat and store the rest in a Food Saver bag or equivalent.
Combine the halved portion of beef with all of the sugar, salt, pepper, and oil. Massage to combine. Marinate for a total of 2 hours with the first hour in the fridge and the second hour at room temp.
In a small measuring glass, combine the rice vinegar, mirin, soy sauces, fish sauce, and sugar and whisk until the sugar has dissolved. Measure out half of the sauce and reserve for use the next day or for the next batch.
For the dipping sauce, combine the salt, pepper, and lime juice. Reserve. Prepare only half of it if enjoying this recipe over the course of 2 days.
Warm the stainless skillet over medium-high to high heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the marinated half of the beef in a single layer and sear for about 3 minutes or until a brown crust develops on the bottom side.
Flip the meat and cook for 1 minute.
Add half of the red onions and green onions. Cook and stir for about 30 seconds.
Whisk the halved portion of the soy sauce mixture to incorporate any sugar that has settled to the bottom then add it to the skillet. Shake the pan to coat the beef.
Press then add all of the garlic and all of the butter and shake the pan to distribute evenly. If the sauce looks too soupy, transfer the meat and veggies to the serving plate with tongs, then reduce the sauce and pour it over the meat once it has thickened. Keep the finished half of the dish warm.
If cooking the entire recipe on day 1, wipe the wok clean, add the oil, and return to high heat. Repeat with the remaining half of the ingredients.
To serve, set the watercress in the serving bowl. Snip it into 2-inch pieces with scissors. Top with the beef.
day 2
Cube the remaining meat and marinate. Make more dipping sauce if needed. Everything else is prepped! Repeat procedure from step 5.
source: adapted from Charles Phan's The Slanted Door: Modern Vietnamese Food
The first time we made this recipe, we kicked off the our food prep late and only marinated the meat for 1 hour. When we made the recipe again the next day, we marinated it for 2 hours. The meat tasted much better when we let it marinate for longer.