Combine the oyster sauce, regular soy sauce, dark sauce, fish sauce, sugar, and a good amount of black pepper, about ½ teaspoon, in a bowl. Mix well. Add the beef cubes, and toss the beef around until the beef is coated with the marinade. Set aside.

To make the salad dressing, combine the sliced radishes, shallot, lime juice, and honey, seasoning with sea salt and black pepper. Mixed well and set aside.

In a large pan or wok, heat 1 tablespoon of oil over moderately high heat. Sear the beef, in batches if needed, for 2 to 3 minutes. It is important not to crowd the pan, allowing enough space for the water content from the beef to evaporate. Do not move the beef cubes until one side has browned.

After one side of the beef has browned, stir-fry for 2 minutes until all sides have browned.

Transfer the beef from the pan to a bowl and let the meat rest.

Meanwhile, combine the salad dressing, cherry tomatoes, and the spring mix salad in a large bowl, tossing the salad until everything is well mixed.

To assemble the dish, place the beef cubes over the salad. Serve immediately.