Shaking Beef
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Shaking Beef
Recipe By Khanh Ong
Ingredients
shaking beef
600g eye fillet / scotch fillet diced to 1 inch cubes
4 cloves of garlic
3 tbsp oyster sauce
2 tbsp dark soy sauce
4 tbsp vegetable oil
1 tbsp caster sugar
pinch of salt
1 tsp black pepper
1 red capsicum diced same size as the beef
vinegar red onions
1 red onion thinly sliced
2 tbsp sugar
4 tbsp white vinegar
dipping sauce
2 tsp salt
2 tsp black pepper
1 juice of 1 large lemon
Method
Combine vinegar red onion ingredients and set aside.
Place beef into a large mixing bowl with 2 cloves of garlic minced. Add oyster sauce, soy sauce, 1 tablespoon of vegetable oil, sugar, salt and pepper into the bowl and combine all ingredients well. Leave to marinate for 30 minutes.
Place a wok on high heat then add remaining tablespoon of vegetable oil until just before smoking point. Mince the remaining clove of garlic into the hot wok and leave to slightly brown for 5 seconds. Add ½ the marinated beef into the wok and leave to brown while gently shaking in intervals for 2 -3 minutes, add half the diced capsicum in the last 15 seconds.
Remove the cooked beef and repeat with remaining beef and capsicum. Set aside for plating.
Combine all the dipping sauce ingredients and place in a small serving dish.
Place watercress on a large serving platter, Scatter over tomatoes. Place the cooked beef over the tomatoes and watercress, drain the red onions and scatter over the beef. Finish with some fresh cracked pepper.
