Yield: 4 servings
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http://cooking.nytimes.com/recipes/6961-shaking-beef
INGREDIENTS
1 ½ to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
¼ cup rice-wine vinegar
¼ cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges
