1poundbeef tenderloin steak tips,cut into small chunks
3Tbspreduced sodium soy sauce
1Tbspgranulated sugar
½teaspoonfish sauce*
2garlic cloves,minced
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Sauce and Components:
2Tbspreduced sodium soy sauce
1 ½Tbspgranulated sugar
1teaspoonfish sauce
1teaspoonrice wine vinegar
½teaspoonkosher salt
1Tbsprice bran oil*or canola oil
½teaspoonfreshly ground black pepper
7green onions (scallions),cut into 1-inch pieces, using only green parts
1red onion,thinly sliced
½bunch watercress
Instructions
Place cut tenderloin steak tips in a medium bowl. Add soy sauce, sugar, fish sauce, garlic, salt and pepper. Mix together until steak tips are covered in marinade. Cover with plastic wrap and let chill in the fridge for 20-25 minutes.
Meanwhile, cook rice. To make the sauce, combine soy sauce, sugar, fish sauce, rice wine vinegar, and salt and pepper. Whisk to combine and let sit to allow sugar to dissolve.
Add rice bran oil to a large skillet and set over medium-high heat. Once skillet is hot, spread beef in a single layer. Cook for about 2 minutes on each side. Remove beef from pan and discard expelled liquids in pan.
Return beef to pan and let sear for about one minute. Remove from heat. Add green onions and sliced red onions. Add prepared sauce. Toss to combine. Serve immediately over a bed of watercress. Serve with lime wedges and rice.
Notes
*The strength and flavor of fish sauce varies from brand to brand. I used Three Crabs Fish Sauce for this recipe.*I use rice bran oil because it has a higher smoke point allowing you to cook the steak at a higher temperature than other oils.