Ingredients
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2 tablespoons Fish Sauce
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1 tablespoon Oyster Sauce
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2 Garlic
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3 tablespoons Sugar
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1 lb 2 oz (500 g) Beef
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4 fl oz/½ cup (125 ml) Rice Vinegar
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1 teaspoon Sea Salt
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2 tablespoons Vegetable Oil
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Sliced Cucumber
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Dipping Sauce
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2½ fl oz/1/3 cup (80 ml) Lime Juice
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½ teaspoon ground White Pepper
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1 teaspoon Sugar
Directions
Using good-quality, very lean beef is essential: the cooking time is so fast that any fat won’t have time to render away or tenderise, and the meat will be tough. Also, you really need to get your pan or wok fiery hot. If you feel your cooktop won’t be hot enough (like mine!), this is a good recipe to take outside and cook on the barbecue, with a lager.
Steps
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1
Done
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In a bowl, combine the fish sauce, oyster sauce, garlic and 1 tablespoon of the sugar. Add the beef cubes and stir them around in the sauce, so the meat is evenly coated. Cover and set aside for 1–2 hours; during this time the beef will darken. |
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2
Done
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In a small bowl, combine the remaining 2 tablespoons sugar with the rice vinegar and salt; set aside. Combine the dipping sauce ingredients in a small serving bowl and set aside. |
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3
Done
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Heat the oil in a frying pan over high heat. Swirl the pan to coat in the oil. Tip the beef and any marinade into the hot pan in one layer. Cook, without turning or moving, for 2–3 minutes. Then start to shake the pan to remove any pieces of beef stuck to the bottom. |
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4
Done
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Add the rice vinegar mixture and shake the pan vigorously, to coat the meat. Serve with tomato rice and dipping sauce, with some cucumber, tomato and lime wedges on the side. |
