Vietnamese Bo Luc Lac Salad

Cube the sirloin steak into bite-sized pieces (approximately 1-1.5 inches), then season generously with salt and black pepper.

Mince the garlic clove finely and slice the onion into thin rings, setting both aside separately.

Heat olive oil in a large wok or heavy skillet over high heat until shimmering.

Working in batches to avoid crowding, add the beef cubes and sear on all sides until a caramelized crust forms and the meat is medium-rare inside, approximately 2-3 minutes total per batch.

Transfer the cooked beef to a plate, then return the wok to high heat with a little more olive oil if needed.

Add the minced garlic and onion rings to the wok, stirring constantly until fragrant and lightly charred, about 1-2 minutes.

Return the beef to the wok along with the sauce, sugar, and rice vinegar, tossing everything together quickly over high heat for about 1-2 minutes until the beef is coated and the vegetables are slightly softened.

Arrange fresh watercress on a serving platter or individual plates, creating a base for the salad.

Top the watercress with the warm beef mixture, ensuring the dressing and charred onions and garlic are distributed evenly, and serve immediately while still warm.