serves
3
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
3
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 3 tsp (15 ml) oyster sauce
- 3 tsp (15 ml) soy sauce
- ½ tsp salt
- ½ tsp pepper
- 500 g beef rump steak, cut into 1 ½-inch cubes
- 3 tsp (15 ml) fish sauce
- 3 tsp (15 ml) palm sugar
- 3 tsp (15 ml) ginger, minced
- 1 red Thai chilli, sliced
- 1½ tbsp (30 ml) fresh lime juice
- 2½ tbsp (50 ml) vegetable oil
- 2 garlic cloves, minced
- 2 cups watercress
- 1 large tomato, cut into wedges
- 1 small red onion, sliced
Marinating time: 2 hours
Instructions
- 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, chilli, 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 pan 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
