500g (1 lb) beef eye fillet, cut into bite-sized pieces
2 garlic cloves, finely chopped
2 tsp fish sauce
3 spring onions (scallions)
2 tbsp vegetable oil
1 tbsp cornflour (cornstarch) mixed with 1 tbsp water
1 red onion, sliced
1 lime wedge
watercress to serve
steamed rice to serve
Stir-fry sauce:
2 tbsp oyster sauce
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 tsp sugar
Pepper salt:
2 tsp sea salt
½ tsp ground black pepper
This is the right way to make it!
I love shaking beef and have tried a few times to make it following other recipes but none came out close to what we get at a local Vietnamese restaurant: either there is very little souse or the meat is impossible to brown with too much liquid and everything burns. The beef done Marion’s way comes out perfectly! I also like the idea of deglazing the pan by the onions after the beef has been browned.