For the beef

  • 0.75 lb filet mignon, ribeye or high quality cut of beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • black pepper
  • 1 small red onion
  • 3 stalks of scallions
  • 4 cloves of garlic
  • 1 1/2 tablespoons butter
  • cooking oil

For the soy sauce mixture

  • 2 tablespoons rice vinegar
  • 2 teaspoons dark soy sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons sugar

For the salad

  • 2-3 oz baby cress (or baby arugula)
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon sugar
  • 1 ripe tomato



  • Dice the beef into 1 1/4 inch thick cubes. Marinate with 1/4 teaspoon salt, 1/4 teaspoon sugar, plenty of black pepper. Set aside to come near to room temperature.
  • Mix the cress with 2 teaspoons of rice vinegar, 1/4 teaspoon of sugar. Slice the tomato thinly. Arrange the cress salad and tomato slices on a serving plate.
  • Thinly slice red onion. Cut scallions into 1 1/2 inch long pieces. Mince the garlic.
  • In a bowl, combine all ingredients to make the soy sauce mixture. Taste and adjust the sauce to your liking, set aside.
  • Place a wok or a heavy-bottomed pan over medium-high to high heat. When the pan is hot, add oil and then add the beef cubes. Sear for 45 seconds to 1 minute until brown and then flip to the other side, sear for 45 seconds or until brown. Work in batches if needed.
  • Add onion slices to the pan, stir-fry the beef and onion for about 30 seconds.
  • Add the soy sauce mixture, shake the wok or stir to coat the beef with the sauce. Then add the butter and garlic, constantly stir and cook for a few seconds or until butter melts completely and everything is combined. This step should be done very quickly to avoid over-cooking the beef.
  • Add the scallion pieces, quickly mix together and then transfer the beef to the serving plate on top of the cress and tomato.