Shaking Beef with Pea Shoot Salad

Ingredients

• 1 pound beef sirloin
• cut into 3/4-inch dice
• 2 1/2 tablespoons vegetable oil
• 2 tablespoons minced garlic
• 2 1/2 teaspoons sugar
• 1 tablespoon Asian fish sauce
• Freshly ground pepper
• 1/2 medium onion
• very thinly sliced
• 2 teaspoons white wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons extra-virgin olive oil
• Salt
• 6 ounces baby pea shoots

Instructions

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.
2. Let stand.
3. In a bowl, toss the onion and vinegar.
4. In another bowl, mix the soy sauce with the olive oil and remaining 1/2 teaspoon of sugar.
5. Season with salt and pepper.
6. In a wok, heat the remaining 2 tablespoons of vegetable oil over high heat until smoking.
7. Add the remaining 1 tablespoon of garlic and 1/4 teaspoon of salt; cook until golden, about 30 seconds.
8. Add half of the meat and cook for 3 minutes without stirring; turn and cook 1 minute longer.
9. Transfer to a plate; cook the second batch.
10. Return the meat to the wok and stir-fry for 30 seconds.
11. On a large platter, toss the pea shoots with the onion and the soy dressing.
12. Spoon the beef on top and serve.