Bo Luc Lac (Shaken Beef with a Simple Salad)

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Vietnamese Steak Glaze:

3/8 cup oyster sauce

1 tablespoon sugar

4 teaspoons soy sauce

1/2 teaspoon ground black pepper

1 clove garlic, minced

1 shallot, minced

Simple Vinaigrette:

3/4 cup distilled vinegar

1/2 cup olive oil

3/8 cup sugar

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

1 shallot, minced

Shaken Beef:

Oil, for cooking

2 pounds Wagyu flank steak, 1-inch cubes

1 head green leaf lettuce, rough chopped

1 bunch watercress, trimmed

2 Roma tomatoes, 1/4-inch slices

1/2 English cucumber, 1/4-inch slices

1/4 red onion, 1/8-inch slices

Cooked jasmine rice, for serving

Freshly cracked black pepper, to garnish

Cilantro, for garnish, optional

Sunny-side up eggs, because a runny yolk on rice is heaven, optional