Shaking beef

This beef dish gets its English name from the constant shaking of the pan needed while browning the meat.

Shaking beef Credit: One World Kitchen

• serves

  3

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 tsp (15 ml) oyster sauce
• 3 tsp (15 ml) soy sauce
• ½ tsp salt
• ½ tsp pepper
• 500 g beef rump steak, cut into 1 ½-inch cubes
• 3 tsp (15 ml) fish sauce
• 3 tsp (15 ml) palm sugar
• 3 tsp (15 ml) ginger, minced
• 1 red Thai chilli, sliced
• 1½ tbsp (30 ml) fresh lime juice
• 2½ tbsp (50 ml) vegetable oil
• 2 garlic cloves, minced
• 2 cups watercress
• 1 large tomato, cut into wedges
• 1 small red onion, sliced

Marinating time: 2 hours

Instructions

1. In a mixing bowl, whisk together oyster sauce, soy sauce, salt, and pepper. Add beef cubes and toss until coated. Place beef in the refrigerator to marinate for 2 hours.
 
2. Meanwhile, in a separate mixing bowl, make the sauce by combing fish sauce, palm sugar, ginger, chilli, and half the lime juice. Set aside.
 
3. Heat oil in a wok over medium-high heat. Add garlic, and cook for 1-2 minutes, or until fragrant. Add beef to pan and cook for 3-4 minutes, shaking occasionally, until edges have browned. Add sauce to beef, and cook for 2-3 minutes.
 
4. This timing should serve the beef medium. If you like it rare, reduce cooking time by 1 minute. For well-done meat, add 3 minutes to cooking time.
 
5. Remove from heat, and add remaining lime juice. Serve meat hot on a bed of watercress, surrounded by tomato wedges and topped with red onion slices.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.