Violently agitated beef. 'Shaking Beef' is defined by the absolute maximum heat of the wok, searing marinated beef cubes so fast that a caramelized crust forms while the interior remains completely rare, tossed with raw onions and acidic tomatoes.
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The Matrix. Toss the beef cubes with oyster sauce, soy sauce, sugar, garlic, and a splash of oil. for 30 minutes . Do not salt, or the beef will bleed moisture.
The Fire. Heat a heavy wok or cast-iron pan over the absolute highest heat possible. It must be heavily.
The Shake. Add a splash of oil. Dump the beef cubes in a single layer. Do not touch them for 60 seconds to allow a fierce, dark crust to form.
The Agitation. Once crusted, violently shake the wok (lúc lắc), tossing the beef cubes rapidly. Add the onion petals and toss for just 30 more seconds.
The Acid. Turn off the heat. Immediately toss in the tomato wedges; the residual heat will barely soften them. Serve the aggressively beef directly over a bed of cool, peppery watercress, accompanied by a lime-salt-pepper dipping sauce.
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