Cut the beef into evenly sized 1-inch cubes and pat them dry with paper towels. Dry beef helps create the perfect sear for Vietnamese Shaking Beef.

In a bowl combine soy sauce, oyster sauce, fish sauce, sugar, black pepper, garlic, and vegetable oil. Add the beef cubes and mix well. Let the beef marinate for 15 to 20 minutes.

Prepare the serving platter by arranging lettuce leaves and cherry tomatoes. Set aside.

Heat a wok or large cast-iron skillet over high heat. Add vegetable oil and allow it to become very hot.

Place the marinated beef cubes in the pan in a single layer. Do not overcrowd the pan.

Sear the beef for about 45 seconds without moving it to allow a golden brown crust to form.

Shake or toss the pan so the beef cubes roll around and sear on different sides. This shaking technique gives Vietnamese Shaking Beef its name.

Cook for 2 to 3 minutes total until the beef is browned but still tender.

Add sesame oil and sliced onions, tossing quickly to coat the beef.

Transfer the Vietnamese Shaking Beef onto the prepared lettuce and tomatoes. Garnish with green onions and cilantro.

Mix lime juice, salt, and black pepper together to make the dipping sauce and serve alongside the beef.