This Vietnamese dish is quick to make and filled with the freshness of coriander, perilla (shiso) and mint. Lucky sauce will keep in the refrigerator for up to one week.






Skill level

Average: 2.9 (45 votes)


  • 500 g Black Angus beef rump or eye fillet, cut into 1.5 cm pieces
  • 3 cherry tomatoes, quartered
  • ½ carrot, shredded
  • 1 cup watercress sprigs
  • ½ cup mixed herbs, such as perilla (shiso) (see Note), coriander, mint and Vietnamese mint (see Note) 
  • 2–3 tbsp nuoc cham
  • 1 tbsp vegetable oil
  • 1 garlic clove, crushed
  • ½ small onion, chopped
  • 50 g butter
  • steamed jasmine rice, to serve

Lucky sauce

  • 125 ml (½ cup) oyster sauce
  • 2 tsp sesame oil
  • 2 tsp caster sugar

Cook's notes

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.


Drink match 2008 Kalleske Old Vine Single Block Grenache or Mac’s Hop Rocker

To make lucky sauce, combine all the ingredients and 60 ml (¼ cup) hot water in a large bowl. Makes 180 ml (¾ cup).

Place beef and 60 ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week.

Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine.

Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking.

Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad.


• Perilla and Vietnamese mint are available from Asian food shops.



Photography by Alan Benson.

As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.