A nice contrasting combination of hot and cold, tart and sweet and salty, all in one dish.
INGREDIENTS
1 ½ lbs beef sirloin, cut into 1″ cubes
4 cloves garlic, minced
1 Tbsp sugar
1 Tbsp oyster sauce
1 Tbsp fish sauce
1 tsp sesame oil
1 tsp kecap manis (Indonisian sweet soy) or soy sauce
1/2 small red onion, thinly sliced
¼ cup rice vinegar
¾ Tbsp sugar
3/8 tsp salt
vegetable oil
1 large tomato, sliced
1 bunch watercress or spinach/arugula salad mix
cooked rice
PREPARATION
Combine first set of ingredients (sirloin through kecap manis) in a ziploc bag and refrigerate overnight.
The next day, combine the rice vinegar, sugar and salt in a small glass bowl. Add red onion and set aside in fridge for 1 hour or so to lightly pickle them.
Rinse and dry the greens, if needed. If using watercress, I recommend tearing off and using the tender leaves only, as the stems can get quite tough.
COOKING
Heat vegetable oil in a wok or large skillet over high heat. When very hot, add an even layer of beef and allow to sear for about 2 minutes, then “shake” to sear the opposite sides for about another 2 minutes more. Shake again and let sear for another 2 minutes, ensuring all beef is cooked though.
To plate: Start with a bed of greens, then top with tomatoes and onions. Top with beef. Drizzle beef and greens with extra pickling liquid and any extra sauce from the wok. Serve with a side of rice.
Makes 3 servings.
INGREDIENTS
1 ½ lbs beef sirloin, cut into 1″ cubes
4 cloves garlic, minced
1 Tbsp sugar
1 Tbsp oyster sauce
1 Tbsp fish sauce
1 tsp sesame oil
1 tsp kecap manis (Indonisian sweet soy) or soy sauce
1/2 small red onion, thinly sliced
¼ cup rice vinegar
¾ Tbsp sugar
3/8 tsp salt
vegetable oil
1 large tomato, sliced
1 bunch watercress or spinach/arugula salad mix
cooked rice
PREPARATION
Combine first set of ingredients (sirloin through kecap manis) in a ziploc bag and refrigerate overnight.
The next day, combine the rice vinegar, sugar and salt in a small glass bowl. Add red onion and set aside in fridge for 1 hour or so to lightly pickle them.
Rinse and dry the greens, if needed. If using watercress, I recommend tearing off and using the tender leaves only, as the stems can get quite tough.
COOKING
Heat vegetable oil in a wok or large skillet over high heat. When very hot, add an even layer of beef and allow to sear for about 2 minutes, then “shake” to sear the opposite sides for about another 2 minutes more. Shake again and let sear for another 2 minutes, ensuring all beef is cooked though.
To plate: Start with a bed of greens, then top with tomatoes and onions. Top with beef. Drizzle beef and greens with extra pickling liquid and any extra sauce from the wok. Serve with a side of rice.
Makes 3 servings.
