- 2 garlic cloves, diced
- 2 tbsp Lao or other whiskey
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp caster (super fine) sugar
- 300 g beef fillet, finely sliced
- 2 tbsp vegetable oil
- 1 handful coriander (cilantro) leaves, sliced into thirds
- 3 spring onions (scallions), cut into 3 cm (1. inch) lengths
- 1 handful watercress sprigs, torn
- 5 butter lettuce leaves, torn
- 2 tomatoes, finely sliced
- 2 red Asian shallots, finely sliced frangipani or marigold petals, to garnish (optional)
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.
Combine the garlic, whiskey, soy sauce, oyster sauce, fish sauce and sugar in a mixing bowl. Mix well to dissolve the sugar. Add the beef and toss until well coated, then cover and leave to marinate for 30 minutes.
Meanwhile, arrange the salad on a serving platter.
Heat a wok or frying pan until smoking hot. Add the vegetable oil and wait until it smokes. Add the beef and toss for no longer than 1 minute, taking care as flames will rise. Add a pinch of freshly ground black pepper, then arrange the beef over the salad.
Serve immediately, garnished with frangipani or marigold petals, if desired.