Ingredients
700g rump steak or fillet steak, cut into 2cm pieces
4 cloves garlic, crushed
2 teaspoons caster sugar
2 tablespoons soy sauce
1/4 cup oyster sauce
1 bunch watercress or 1 baby cos lettuce, leaves separated
2 vine ripened tomatoes, chopped
1 Lebanese cucumber, sliced
Quick Pickled Red Onions, to serve
Method
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Place steak into a non-reactive bowl. Add garlic, sugar, soy sauce, oyster sauce and 1/2 teaspoon cracked black pepper. Toss well to coat. Cover and chill for at least 30 min or longer if time permits.
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Meanwhile, pick sprigs from watercress and arrange over a serving plate or large shallow bowl. Arrange tomato pieces and cucumber around sides of plate. Cover and chill until required.
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Heat 1 tablespoon vegetable oil in a wok or frying pan over high heat until very hot. Remove beef from marinade and working in two batches, stir-fry for 2-3 min or until browned or cooked until your liking. Set aside and repeat with remaining beef.
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Place beef onto watercress and top with Pickled Red Onions, serve immediately. Serve with shoestring fries.
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PICKLED RED ONIONS
Stir 2 tablespoons apple cider vinegar and 1 tablespoon caster sugar in a shallow bowl until sugar dissolves. Add 1 thinly sliced red onion and toss to coat. Set aside for 10 min, tossing occasionally.