This Vietnamese beef stir-fry has a rich and dark sauce that’s garlicky, sweet and salty, with a frisky black pepper bite. A sprinkle of bicarb is a restaurant secret that turns the rump steak into something closer to rib-eye.
Serve with COCONUT RICE and smashed cucumber with the ginger dressing.
INGREDIENTS
300 g Rump steak
2 tablespoons sunflower oil
1 lime cut into wedges
For the marinade
4 teaspoons oyster sauce
2 teaspoons caster sugar
2 teaspoons fish sauce
1 garlic clove crushed
2 teaspoons kecap Manis
Half teaspoon black pepper
Half teaspoon bicarbonate of soda
1 teaspoon sunflower oil
For the Lime pepper dipping sauce
2 teaspoons lime juice
1 teaspoon black pepper
Half teaspoon fish sauce
For the chopped cucumber with a ginger dressing
I cucumber cut into chunks
3 spring onions roughly chopped
2 teaspoons of ginger grated
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 teaspoon sugar
METHOD
In a bowl mix the marinade ingredients together, add the beef and mix to coat. Cover and store in the refrigerator for 24 hours. (Up to 48)
When ready drain the beef over a colander set over a bowl. Measure 2 teaspoons of the marinade, and set the remaining marinade aside.
Mix all the ingredients for the dipping sauce and set aside.
In a wok heat the oil one a high heat until smoking. Add the beef, toss for about 3 minutes. Now add the 2 teaspoons of the marinade and then in the spirit of the name of the dish shake it for another 30 seconds. Until the beef is caramelised.
Tip the beef onto a serving plate, and rest it for 3 minutes. Now place the lime wedges on the side, along with the dipping sauce.
Serve
Original recipe Recipetin eats
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