Amazing beef "Bo Luk Lak"

Ingredients:

• 300 g beef tenderloin, cut into 1 cm cubes
• 1.5 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tbsp. sugar
• 2 Thai bird's eye peppers, sliced, or 1/2 serrano pepper
• 1 tbsp oyster sauce
• 2 teaspoons soy sauce
• 2 - 3 tablespoons of vegetable oil
• 2 cloves of garlic, sliced ​​into slices
• 1/2 cup Asian basil leaves, halved
• 1/4 cup (about 1/2 cup) ripe pineapple, cut into small pieces, about 0.5 cm thick (optional)
• 1/4 red onion, thinly sliced ​​lengthwise
• 3 cups watercress (wash, sort and tear into small pieces)
• 1 ripe tomato, thinly sliced

Preparation:

1. In a large bowl, combine lime juice, fish sauce, sugar and chili pepper.
   
   In a medium bowl, pour oyster sauce, soy sauce, add beef and stir until the meat is evenly coated with the marinade.
   
   Heat oil in a large skillet over high heat. Add the garlic and cook until fragrant, about 5 seconds. Add the beef and quickly cook until the edges are well browned, about 2-3 minutes. Stir in the lemon sauce.
2. Add pineapple slices, if using, Asian basil, and red onion to the beef mixture. Arrange the watercress and tomatoes attractively on a platter. Spoon the beef and its juices onto the watercress and serve immediately (with a warm baguette or steamed rice to soak up the juices, if desired).
   
   Submission optionAnother way to serve bo luk lak is to omit the lime dressing altogether and serve the beef with a salt mixture made with 1.5 tablespoons sea salt, a teaspoon ground black pepper, and a tablespoon of fresh lime juice.