Ingredients
- •2 lbs beef tenderloin, cut into 1-inch cubes
- •For marinade:
- •2 tbsp soy sauce
- •1 tbsp oyster sauce
- •1 tbsp fish sauce
- •2 cloves garlic, minced
- •1 tbsp sugar
- •1 tsp freshly cracked black pepper
- •1 tbsp neutral oil
- •For wok sauce:
- •2 tbsp unsalted butter
- •4 cloves garlic, minced
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •For serving:
- •1 bunch watercress or butter lettuce
- •1 small red onion, thinly sliced
- •2 ripe tomatoes, sliced into wedges
- •Lime-pepper dipping sauce: 2 tbsp fresh lime juice + 1 tsp salt + 1 tsp black pepper
- •Steamed jasmine rice
Instructions
Toss tenderloin cubes with marinade ingredients. Cover and refrigerate for 30 min.
Place marinated cubes in a vacuum-seal bag in a single layer. Seal.
Preheat sous vide bath to 131°F (55°C).
Submerge and cook for 2 h.
When the cook is done, remove cubes from bag and pat completely dry. Discard the bag liquid.
Make the lime-pepper dipping sauce by mixing lime juice, salt, and pepper in a small bowl.
Arrange watercress, sliced onion, and tomato wedges on a platter.
Heat a wok or large cast iron skillet over the highest possible heat until smoking.
Add 1 tablespoon oil and immediately add beef cubes in a single layer — do not crowd.
Let the beef sear undisturbed for 30 sec, then shake the wok vigorously to flip the cubes.
Sear another 30 sec on the second side.
Push beef to one side, add butter and garlic to the open spot. Let garlic sizzle 10 sec.
Toss everything together, then add soy sauce and rice vinegar. Shake the wok 2–3 more times.
Total wok time should be under 90 sec — the beef is already cooked, you're just charring.
Immediately spoon the sizzling beef and sauce over the bed of watercress.
Serve with lime-pepper dipping sauce and steamed rice.
Notes
- •The wok MUST be screaming hot — if it's not smoking, the beef will steam instead of sear
- •Pat the cubes bone-dry after sous vide; any moisture kills the wok char
- •The "shaking" is literal — toss the wok like you're flipping a pancake to sear all sides in seconds
- •In Saigon this is served over watercress, not lettuce — the peppery bite cuts the richness