S-E Asian Beef Salad

• 0.5 lb. top sirloin, cut into 0.5" cubes
• 5 garlic cloves, chopped
• 1–2 Thai red peppers, minced
• 1 Tbsp. fish sauce
• 0.5 tsp. sugar
• 3 tsp. peanut oil
• 1 medium onion
• 1 Tbsp. rice vinegar
• Black pepper
• 1 Tbsp. olive oil
• 2 cups watercress or spring mix
• 0.5 cucumber, sliced thinly
• 1 medium carrot

Combine the steak, garlic, peppers, fish sauce, sugar, and 2 tsp. peanut oil. Marinate at room temperature for 20 minutes.

Cut the onion in half lengthwise and then into really thin half-moon slices. Marinate with the cucumber and carrot in the rice vinegar for 20 minutes in the fridge.

Drain the beef.

Heat the remaining peanut oil over high heat in a wok or skillet. Quickly stir fry the steak until seared on the outside while still pink on the inside.

Toss the onion, cucumber, pepper, olive oil, and salad together and pour the steak over the salad. Serve immediately.