There is always an abundance of Super Bowl parties to choose from if we’re not one of the unfortunate souls who are affiliated with one of the participants and watching in a crowded sports bar sweating out each play as if playing themselves. So, if you are going to one of the millions of viewing parties around the country and bringing a dish, or better yet, hosting a party of your own then here is a recipe that will not only make you the favorite to take home the MVP but may even overshadow the game itself. This is a recipe for a game changing appetizer, comprising of sautéed beef with fresh herbs. You can even serve the dish with wooden skewers or toothpicks to give it that ‘finger food’ feel for easy sharing between plays.

Shaking Beef – Total Time 40 Minutes – Servers 4 (double for larger Super Bowl groups)

The Beef

 1 ½ Tbsp. oyster sauce, plus a little more to taste

 Tbsp. unseasoned rice

1 ½ tsp. granulated sugar

1 ½ tsp. cornstarch

1 tsp fish sauce

½ tsp. freshly ground black pepper

2 full garlic cloves, crushed

1 ½ lb. boneless rib eye steak trimmed and cut into ¾ – 1 inch pieced

The Salad

¼ cup thinly sliced red onion or shallot

2 Tbsp. water

1 ½ Tbsp. unseasoned rice vinegar

1 ½ tsp. granulated sugar or honey

1/8 tsp. fine sea salt

1/8 tsp. freshly ground black pepper

4 cups lightly packed watercress, baby arugula

1 cup torn radicchio or 8 halved cherry tomatoes           

¼ cup fresh mint, basil, or other herb leaves, torn

2 Tbsp. canola oil

1. First step is to make the Ribeye by stirring together the Oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If you desire more of a “surf n’ turf” taste add up to 1.5 teaspoons more oyster sauce. Then add the beef, toss well to make sure it is well coated, and then let marinate 20 minutes at room temperature.
2. While the Ribeye is marinating make the salad by rinsing onions in a strainer under cold running water for about 10 seconds and set aside. Whisk together two tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until all of the sugar has been dissolved. Add onion, top with watercress, radicchio, and herbs. However do not toss.
3. Lastly, heat a cast iron skillet or a large, heavy skillet over high heat, and add oil. When oil is sautéing, carefully add beef in a single layer. Cook lightly, shaking the pan every half minute until seared on all sides and the meat reaches you desired degree of completeness (rare, med, well) which is usually only 3-4 minutes for a medium texture. Remove from the heat, quickly toss the salad and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.