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
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.
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.
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.
Place beef onto watercress and top with Pickled Red Onions, serve immediately. Serve with shoestring fries.
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.