Shaking Beef

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 3 servings


 

Ingredients:

  • 1 tablespoon (15 ml) oyster sauce
  • 1 tablespoon (15 ml) soy sauce
  • ½ teaspoon (2.5 ml) salt
  • ½ teaspoon (2.5 ml) pepper
  • 1 lb (454 g) beef rump steak, cut into 1 ½-inch cubes
  • 1 tablespoon (15 ml) fish sauce
  • 1 tablespoon (15 ml) palm sugar
  • 1 tablespoon (15 ml) minced ginger
  • 1 red Thai chili, sliced
  • 2 tablespoons (30 ml) fresh lime juice, divided
  • 3 tablespoons (45 ml) vegetable oil
  • 2 garlic cloves, minced
  • 2 cups (480 ml) watercress
  • 1 large tomato, cut into wedges
  • 1 small red onion, sliced

 


 

Method:

In a mixing bowl, whisk together oyster sauce, soy sauce, salt, and pepper. Add beef cubes and toss until coated.

Place beef in the refrigerator to marinate for 2 hours.

Meanwhile, in a separate mixing bowl, make the sauce by combing fish sauce, palm sugar, ginger, chili, and half the lime juice. Set aside.

Heat oil in a wok over medium-high heat.

Add garlic, and cook for 1-2 minutes, or until fragrant.

Add beef to skillet and cook for 3-4 minutes, shaking occasionally, until edges have browned.

Add sauce to beef, and cook for 2-3 minutes.

This timing should serve the beef medium. If you like it rare, reduce cooking time by 1 minute.

For well-done meat, add 3 minutes to cooking time.

Remove from heat, and add remaining lime juice.

Serve meat hot on a bed of watercress, surrounded by tomato wedges and topped with red onion slices.