Shaking Beef Bo Luc Lac

Combine minced garlic, oyster sauce, 1 1/2 tablespoons of granulated sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce in a bowl; add sliced beef. Refrigerate the mixture for at least 1 hour to allow the flavors to meld.

In a separate bowl, blend together vinegar, 1 1/2 tablespoons of sugar, and 1 1/2 teaspoons of salt until a smooth vinaigrette forms; add sliced onion. Allow the mixture to chill in the refrigerator for 10 minutes, which will help to pickle the onion.

In another bowl, whisk together lime juice, 1/2 teaspoon of salt, and black pepper until a smooth dipping sauce is achieved. Transfer the dipping sauce to individual ramekins.

Heat cooking oil in a wok or large skillet over high heat until the oil starts to smoke and emit a fragrant aroma; add sliced beef. Cook the beef in a single layer for 2 minutes, or until it is seared on the bottom. Continue to cook and stir-fry the beef until it reaches your desired level of doneness, which should take around 2 to 4 minutes.

Arrange watercress leaves on a serving plate and top with sliced tomatoes. Drizzle the vinaigrette over the tomatoes, followed by a layer of cooked beef and finally, a sprinkle of pickled onion. Serve the dipping sauce on the side for guests to enjoy.