1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon pepper
2 garlic cloves, smashed
1 1/2 lbs boneless rib eye or strip steak, trimmed and cut into 1 inch pieces
2 tablespoons canola oil or grape seed oil
1/4 cup thinly sliced red onion
2 tablespoons water
1 1/2 tablespoons unseasoned rice vinegar
1 1/2 tablespoons sugar or honey
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 cups salad greens - including arugula, radicchio
Cherry tomatoes, halved
1/4 cup fresh mint or basil, torn
For beef - stir together oyster sauce, soy sauce, sugar, cornstarch, pepper and garlic in small bowl. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.
For salad - Whisk together 2 tablespoons water, vinegar, sugar, salt and pepper in a large bowl until sugar is dissolved. Add onion, top with greens.
Heat a large heavy skillet and add oil. When shimmering, carefully add beef in a single layer and cook, shaking pan until seared on all sides. Approximately 3-4 minutes for medium-rare. Remove from heat. Quickly toss salad and transfer to dishes. Pile beef and sauce on salad and serve immediately.