Here's a simple Vietnamese stir-fry recipe from Luke Nguyen. It's ready in just half an hour, including marinating time, and is a truly tasty new way to cook beef.
- 2 tbsp oyster sauce
- 1 tbsp hot water
- 1 tbsp sesame oil
- 1 tsp sugar
- 500 g beef sirloin, cut into 1.5 cm cubes
- 1 tbsp vegetable oil
- 1 garlic clove, finely diced
- ½ small onion, cut into large dice
- 50 g butter
- pinch of salt
- pinch of coarse cracked black pepper
- sliced red chilli and coriander sprigs, to garnish
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.
Marinating time: 10 minutes
In a mixing bowl combine oyster sauce, hot water, sesame oil and sugar. Add the beef and marinate for 10 minutes.
Heat the wok over high heat until smoking hot. Add oil, then add the beef and seal on each side for 1 minute; the beef should be charred and the wok flaming.
Add the garlic, onion and butter to the wok and continue to stir-fry for a further 2 minutes. The beef should be medium rare.
If you don't have a large wok, then cook the beef in two batches. This will ensure that the heat will stay at a constant high.
Garnish with chilli and coriander and serve with jasmine rice or baguette and dip into soy and chilli.