RECIPE BY:

Khanh Ong

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 600g Eye fillet / scotch fillet diced to 1 inch cubes
• 4 cloves of garlic
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 4 tbsp vegetable oil
• 1 tbsp caster sugar
• A pinch of salt
• 1 tsp black pepper
• 1 red capsicum diced same size as the beef

METHOD :

• Place beef into a large mixing bowl with 2 cloves of garlic minced.
• Add oyster sauce, soy sauce, 1 tbsp of vegetable oil, sugar, salt and pepper into the bowl and combine all ingredients well.
• Leave to marinate for 30 minutes.
• Place a wok on high heat then add remaining tbsp of vegetable oil until just before smoking point.
• Mince the remaining clove of garlic into the hot wok and leave to slightly brown for 15 seconds.
• Add ½ the marinated beef into the wok and leave to brown while gently shaking in intervals for 2 -3 minutes, add half the diced capsicum in the last 15 seconds.
• Remove the cooked beef and repeat steps 4 – 6.
• Set aside for plating.

Vinegar Red Onions

INGREDIENTS:

• 1 red onion thinly sliced
• 2 tbsp sugar
• 4 tbsp white vinegar

METHOD :

• Combine all ingredients in a medium sized bowl and leave to infuse for 15 minutes.

Dipping sauce

INGREDIENTS:

• 2 tsp salt
• 2 tsp black pepper
• 1 juice of 1 large lemon

METHOD :

• Combine all the ingredients and place in a small serving dish.

TO SERVE:

INGREDIENTS:

• 200 g watercrest
• 1 Large tomato thinly sliced
• Cracked black pepper

METHOD :

• Place watercress on a large serving platter
• Scatter over tomatoes.
• Place the cooked beef over the tomatoes and watercress.
• Drain the red onions and scatter over the beef.
• Finish with some fresh cracked pepper.

Our friends from Wine Selectors say that either a Shiraz or a Grenache would be a perfect match for this dish.