Vietnamese Diced Beef
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- 60 ml (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
- 800 g 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
- 60 ml (1/4 cup) lime juice
- 2 tbs caster sugar
- 1/2 small fresh red chilli, seeded, finely chopped
Adapted from iBeefRecipes.com
Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
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.
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.