Wendell's Shaking Beef Salad

My family is "dieting" and trying to avoid rice, so Wendell made this for dinner one night. I loved it! The meat was tender and the dressing divine!!!

Wendell found the recipe here. If you do go and check out the website, read "About SeonKyoung".  The author/cook is originally from South Korea and says that cooking saved her. 

Ingredients

1. For Marinate Beef
2. 1 lb filet mignon or Rib-eye, remove silver skin and cut into 1-inch cubes
3. 1 Tbs soy sauce
4. 1 Tbs fish sauce
5. 1/4 tsp dark soy sauce, optional
6. 1 Tbs sugar
7. 1 tsp black pepper
8. 2 tsp vegetable or canola oil
9. For Cooking
10. 1 Tbs cooking oil
11. 2 Tbs unsalted butter
12. 4 cloves garlic, chopped
13. 1 shallot, sliced
14. 3 to 4 green onions, cut halves in lengthwise and cut into 2-inch pieces
15. For Lime Dipping Sauce
16. 1 lime
17. 1/2 tsp salt
18. 1/4 tsp black pepper

Instructions

1. Combine all ingredients for marinate beef in a large mixing bowl and mix well with your hand. Cover with a plastic wrap and let it marinate for 2 hours in a refrigerator.
2. Meanwhile make lime dipping sauce by adding all ingredients together in a small mixing bowl. Set aside.
3. Heat a large cast iron skillet over high heat; add cooking oil and swirl to coat. Add marinated beef, spread as one layer so they will sear nicely. Cook 1 minute each side, or until nicely seared and cooked until your desire doneness.
4. Add butter, garlic, shallot and green onions, stir everything together and cook until vegetables got soften, about 30 seconds. Remove from heat, transfer to a serving plate and serve immediately with lime dipping sauce. Serve on a bed of tomato slices or salad for your taste.