Khanh Ong


2 – 4 people


  • 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


  • 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


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


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

Dipping sauce


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


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



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


  • 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.

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