Ingredients

Serves 4

500g good quality beef, sliced thick


Marinade:
6 garlic cloves, chopped
1 tbsp sugar
1½ tbsp salt
¾ tbsp fresh black pepper
30ml vegetable oil


For the Wok:
60ml vegetable oil
3 stalks spring onion, cut into batons
½ small red onion, thinly sliced
2 tbsp butter
2 cups sugar snaps
2 bunches watercress, for garnish
2 red banana chilli chards
½ bunch Thai basil leaves
¼ cup crispy shallots


Dressing for the Wok:
75 ml rice wine vinegar
75ml shao sing cooking wine
1 tsp caster sugar
60ml light soy sauce
30ml dark soy sauce
30ml fish sauce


Dipping Sauce on the Side:
Juice of 1 lemon
Sea salt flakes
¼ tsp fresh white peppercorns crushed


 

Method

Prepare marinade by combining garlic, sugar, salt, pepper and oil in a bowl. Add the beef, combine and marinate for two hours.

Prepare dressing by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce.  Set aside.

Heat a wok over high heat. Add oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer (cook in batches until golden brown).
Heat the wok again and add the onions and chillies, cook until aromatic. Add sugar snaps.  

Pour dressing into wok to deglaze. Add the beef then butter, continue to shake pan until butter melts. Spoon beef onto plate. Garnish with watercress, crispy shallots and Thai basil.  

Prepare dipping sauce by mixing salt, pepper and lemon juice in a bowl. Serve with beef.