This is one of those weeknight meals that looks fancier than it really is. It’s a spin on the Vietnamese classic and requires no rice — instead, well-marbled rib-eye is served on a bed of peppery arugula. Healthy, easy, and delicious: the perfect cooking trifecta.
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
3/4 teaspoon black pepper
1 garlic clove, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces
1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons rice vinegar
1/8 teaspoon salt
5 cups baby arugula
1/4 cup fresh mint or basil, coarsely chopped
2 tablespoons vegetable oil
1. Marinade the beef: Stir together oyster sauce, soy sauce, 1 teaspoon sugar, cornstarch, fish sauce, 1/2 teaspoon pepper, and garlic in a medium bowl. Add beef, toss to coat, and let marinate 30 minutes at room temperature.
2. Make the salad: Rinse onions in a strainer under cold running waters; set aside. Whisk together 2 tablespoons water, vinegar, remaining 1/2 teaspoon sugar, salt, and remaining 1/4 teaspoon pepper in a large bowl until sugar is dissolved. Add onion; top with arugula and herbs and toss to combine.
3. Heat a large skillet over high and add oil. When oil is shimmering, add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat is cooked through, about 5 to 6 minutes for medium. Remove from heat. Transfer salad to a platter and arrange cooked beef and juices on salad, and serve immediately.