Vietnamese Shaking Beef Salad

Prep: 20 min
Cook: 24 min
Serving: 4

The Dressing
1	teaspoon minced garlic
1	teaspoon freshly minced chilies (any variety)
2	tablespoons fresh lime juice
2	tablespoons fish sauce
2	tablespoons sugar
The Salad
1 1/2	cups watercress, torn into bite-size sprigs
2	cups butter lettuce or other lettuce, torn into bite-size pieces
1/4	cup thinly sliced red onions
The Beef
2	tablespoons oyster sauce
2	teaspoons soy sauce
1	lb beef sirloin or flank steaks, cut into 1/8-inch-thick slices
2-3	tablespoons vegetable oil
2	garlic cloves, sliced
	salt and pepper
1/4	cup fresh pineapple chunks, in 1/8-inch-thick bite-size pieces
20	fresh asian basil leaves, cut in half

1. Combine all dressing ingredients; set aside. Gently combine all salad ingredients and arrange on a platter.
2. To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly. Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the dressing. Season with salt and pepper.
3. Add the pineapple and Asian basil to the beef mixture. Arrange the beef mixture and all its juices on the watercress and serve immediately.