Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs beef sirloin (or any cut you like) cut into 1 cubes 2 tbs minced garlic

  2. 2 tbs oyster sauce

  3. 1 tbs fish sauce

  4. 1 tbs sesame oil

  5. 1 ts thick soy sauce Vinaigrette

  6. 1/2 cup rice vinegar

  7. 1 1/2 tbs sugar

  8. 1/2 tbs salt Dipping Sauce Juice of

  9. 1 lime

  10. 1/2 ts kosher salt

  11. 1/2 ts fresh cracked pepper

  12. 1 red onion, thinly sliced

  13. 2 bunches of watercress, long stems trimmed

  14. 2 tomatoes, thinly sliced Cooking oil for frying

Instructions Jump to Ingredients ↑

  1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside. Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin. Enjoy! Cook’s Note: We like our beef medium rare and test the meat by touch and sight–it will plump up slightly and be bouncy to the touch with a spatula.


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