Shaken Beef – Shaking Beef

1. mix meat with the garlic, half of the sugar, 1 tsp. salt, a quarter tsp. pepper and 1 tbsp. oil and marinate for 2 hours (assuming that the kitchen is very warm, put it in the refrigerator for this purpose). Stir through the vinegar, remaining rice wine, sugar, soy sauce, fish sauce, and season heavily with salt and freshly ground pepper. Mix 1 tbsp. salt with a tsp. pepper in a small dessert bowl.

Divide meat into 2 portions, as well as the onions and spring onions. Heat 2 tbsp. oil in a wok until smoking. Pour in 1 layer of meat. Meanwhile, sizzle meat pieces until darkly browned on one side, then turn to other side first and brown the other side – the whole process should take no more than 5 min.

Add half the onions and half the spring onions and stir fry for 30 seconds. Add half of the vinegar seasoning mixture and shake the wok to loosen the meat, perhaps stirring. Add half the butter, shake wok until it melts.

Then remove everything together from the wok and do the same with the 2nd half of the remaining ingredients.

Arrange meat with onion vegetables on lettuce leaves and watercress, respectively, and offer lime wedges and the salt-pepper mixture.

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