Vietnamese sheer beef salad

By: Tim Bass

500 g tenderloin beef steak, cubed
medium onion, halved and thinly sliced
11/2 tablespoons rice vinegar
salad mix 400 grams
1 tablespoon olive oil & 1/2 teaspoon salt
1 tablespoon oil
4 cloves garlic, minced 2 teaspoons rice wine, sherry or sake
2 teaspoons fish sauce 1 teaspoon sugar 1/4 teaspoon freshly ground black pepper

Combine the Marinade ingredients in a large bowl and mix well. Place the beef in the Marinade and mix until the beef is well coated. Allow to marinate for at least 30 minutes.
Combine the sliced onion and vinegar in a bowl. Set aside for 10 minutes, then squeeze the onion to remove the moisture.
Combine the onion, salad mix, olive oil and salt in a serving platter and toss to mix thoroughly. Set aside.
Heat the oil in a wok or skillet over high heat. Stir- fry the marinated beef for 1 to 11/2 minutes until the meat is seared outside but is still pink inside. Remove from the pan and spread the beef on top of the etables. Serve immediately.