Quick and easy with a sweetish garlic sauce. The name comes from the rapid shaking of the pan when cooking.

3/4 pounds beef sirloin, cut into 1 inch cubes
2 TBSPS garlic, minced (about 6 cloves)
1 TBSP fish sauce (found in the asian section of most large markets)
1 TBSP sugar
1/4 tsp salt (optional)
3 TBSPS vegetable oil

Salad

1 small red onion, thinly sliced
1 1/2 tsps white vinegar
1 1/2 tsps soy sauce
1 1/2 tsps olive oil
1/2 tsp sugar
1/4 tsp each salt and ground pepper
1 bunch spinach, stems removed and leaves torn into bite size pieces

In bowl, combine beef with half of garlic, fish sauce, sugar, salt and 1 TBSP oil. Toss to coat beef well and let stand 30 mins.

For salad, in bowl mix onion and vinegar and let sit 5 mins. In small bowl stir together soy sauce, oil, sugar, salt and pepper. Add to the onion and mix well. Add spinach and toss well. Place on platter.

Preheat wok or skillet over high heat. When hot, add remaining 2 TBSPS vegetable oil and swirl to coat pan. When oil is very hot, add remaining garlic and cook until lightly browned, about a min.. Add beef in single layer and let sit until well seared, 1-2 mins.. Give the pan a quick shake to turn meat over and sear another min., then cook another 3 mins. The meat should be medium-rare.

Arrange meat on salad and serve immediately.

Thank's EWO, I love recipes like this and appreciate you posting them.
Although I am a serious addict to Chinese American take away, I also cook Genuine Szechuan
food from a real Chinese Grandma, from a book I bought years ago at a bookstore.
Dry Fried Beef is sublime.