"Shaking" beef cubes (Bò lúc lắc)

1. Cut the beef tenderloin into 2.5 cm cubes and marinate for 30 minutes with the oyster sauce, soy sauce, sugar, half a teaspoon of pepper and 2 crushed garlic cloves.

2. Cut the onion and pepper into pieces the same size as the meat; arrange the lettuce and halved cherry tomatoes on a platter.

3. Heat a wok or heavy frying pan over high heat until smoking, add the oil and lay in the beef in a single layer, in batches; leave untouched for 1 minute, then shake the pan for another 1-2 minutes so it browns outside and stays pink inside.

4. Lift out the beef, add the butter and remaining crushed garlic to the pan, then the onion and pepper, and stir-fry for 1-2 minutes so they stay crisp.

5. Return the beef, give it one shake and tip it straight onto the bed of lettuce.

6. Mix the lime juice with the salt and remaining pepper and serve as a dip alongside, with rice or chips.

Tip: The name comes from "shaking" the pan while cooking – a buttery, peppery legacy of French colonial times. The secret is a very hot pan and small batches; too much meat at once will stew rather than sear.