Photo by Julie O’Malley
Vietnamese Sautéed Beef
60ml (1/4 cup) oyster sauce
1 Tbsp soy sauce
1 Tbsp fish sauce
2 garlic cloves, finely chopped
2 tsp caster sugar
1 tsp sesame oil
800g beef fillet, cut into 2.5cm pieces
Olive oil spray
2 red onions, halved, cut into thin wedges
2 cups watercress sprigs (or salad leaves)
Lime dipping sauce
60ml (1/4 cup) lime juice
2 Tbsp caster sugar
1/2 small fresh red chilli, seeded, finely chopped
# Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
# To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
# Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.
Note: If you have a barbecue, you can cook the beef in one batch on a barbecue flat plat over high heat.