Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
INGREDIENTS
FOR THE MARINADE
2 pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10 garlic cloves, minced
1 tablespoon Maggi seasoning or soy sauce
1 tablespoon sugar
1 teaspoon sea salt
Freshly ground black pepper
FOR THE SALAD
1 medium red onion, cut into paper-thin strips
7 garlic cloves, minced
2 tablespoons sugar
½ teaspoon sea salt
¼ cup rice vinegar or cider vinegar
¼ cup extra virgin olive oil
Freshly ground black pepper
1 head bibb or Boston lettuce, cored, leaves torn into large pieces
1 cup shaved fennel bulb
1 cup baby arugula
½ cup mint leaves
6 cherry tomatoes, halved
2 tablespoons vegetable oil
PREPARATION
FOR THE MARINADE
In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
FOR THE SALAD
In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.
