Shaky Beef

2 lbs beef tenderloin (filet mignon)

1/2 bulb garlic, chopped

2 T sugar

1 t salt

1/4 t pepper

5 T peanut oil

1/4 C rice wine vinegar

1/4 C rice wine

3 T soy sauce

1 T fish sauce

1/2 bunch green onions, washed and chopped

2 T butter

2 t salt

1 t pepper

1 lemon or lime

Trim fat off beef and cut into 1 inch cubes.

Marinate with garlic, 1/2 sugar, 1 t salt, 1/4 t pepper, and 1 T oil.

Refrigerate 2 hours.

Combine remaining 1/2 sugar, vinegar, wine, soy sauce, and fish sauce.

In large wok, heat 2 T oil until smoking.

Add 1/2 meat and let sit until brown crust forms.

Turn to brown other sides; browning should take less than 5 mins.

Add 1/2 green onions and stir 30 seconds.

Add 1/2 vinegar mixture and shake pan to release beef.

Add 1/2 butter and shake until butter melts.

Remove from wok and repeat with remaining ingredients.

Place 2 t salt and 1 t pepper in small bowl.

Squeeze lime into salt and pepper and serve with beef.

Serve over rice with fresh lettuce, cucumber, and tomato.

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