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.