Beef Shaking

Ingredients

750g pieces lean beef fillets
1+1.2 tb sp fish sauce
1+1/2 light soy sauce
1+1/2 caster sugar
6 cloves garlic, crushed
3 spring onions, white part only finely chopped
60ml vegetable oil
2 tsp rice vinegar
2 tsp lime juice
1 tsp light soy sauce , extra
100g mignonette or green oak lettuce leaves

Method

Cut the beef fillets into 2cm cubes and place in a non-stick metallic bowl. Combine the fish sauce, soy sauce, sugar, garlic, spring onions and 1 tsp of the oil in a small bowl with 3/4 tsp freshly ground pepper and 1/2 tsp salt. Pour over the meat, toss together so that the meat is well coated, then cover with plastic wrap and refrigerate for at least hour or overnight.

To make the dressing: Combine the rice vinegar, lime juice extra soy sauce, 3tsp of the oil and 2 tsp water in a small non-metal ic bowl. Wash , trim and dry the lettuce leaves, then toss with the dressing. arrange the leaves on a serving plate.

Heat a wok over high heat, add 1 tb sp of the oil and swirl to coat the side of the wok. When the oil is hot , add half the beef in one layer, allowing it to sit without stirring for i minute, so that a brown crust forms on the bottom. Stir-fry the beef quickly or use the handle to shake the wok vigorously, tossing the beef around in the heat. Cook for 3-4 minutes for medium-rare or until coked to your liking. Remove from the wok and repeat with the remaining oil and beef. arrange the beef over the lettuce leaves and serve immediately with steamed rice.

(Serves : 4)