Ingredients
600 g rump steak
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
1 tsp sesame oil
1 tbsp peanut oil
3 cloves garlic, peeled and roughly chopped
freshly ground black pepper, to taste
butter lettuce leaves, to serve
1 red onion, peeled and thinly sliced, to serve
1 tomato, thinly sliced, to serve
lemon wedges, to serve
freshly ground salt and black pepper, to taste
cooked rice, to serve (optional)
Method
- Cut the rump steak into 3 cm cubes and trim any fatty pieces (although I don't mind keeping a bit of fat on for a more indulgent texture). Mix the beef with the oyster sauce, fish sauce, sugar and sesame oil. Set aside to marinate for 10 minutes.
- Heat the peanut oil in a large frypan (preferably non-stick) until very hot and smoking. Spread the beef out over the pan in a single layer with a bit of space between each cube. Fry without stirring for about 1 minute, or until the marinade caramelises on the outside of the beef and it is well browned on the surface touching the pan. Now shake the pan well to flip the beef and using tongs. turn any pieces of the beef if necessary so that the browned side is facing up.
- Scatter the garlic over the top of the beef and cook for a further minute.
- Shake the pan again and cook for a further 30 seconds then remove the beef from the pan. The beef should be well caramelised and browned. Grind over plenty of black pepper.
- To serve, arrange the lettuce, onion and tomato on a platter, squeeze over some lemon juice and season with salt and grind over some black pepper. Place the shaking beef on the vegetables and serve on its own or with rice.
Makes 4 servings.
Source: Adam's Big Pot
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