Wednesday, October 12, 2011

Taste


Vietnamese Sauteed Beef

  • 60ml (1/4 cup) oyster sauce
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 2 garlic cloves, finely chopped
  • 2 tsp caster sugar
  • 1 tsp sesame oil
  • 800g beef fillet, cut into 2.5cm pieces
  • Olive oil spray
  • 2 red onions, halved, cut into thin wedges
  • 2 cups watercress sprigs
  • Lime dipping sauce
  • 60ml (1/4 cup) lime juice
  • 2 tbs caster sugar
  • 1/2 small fresh red chilli, seeded, finely chopped


  1. Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
  2. To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
  3. Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.

1 comments:

A-M said...

Goodness that looks and sounds delicious. I am writing my week's meal plan via blogging this morning! A-M xx

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