Vietnamese Beef Stir Fry

A recipe adapted from Karen Martini in Good Weekend. Karen says ... "this is on high rotation in my house: I cook it almost weekly. The sticky soy and garlic on the beef is addictive, while the green chillies, with their gentle heat, bring a real brightness to the dish. Don't skip the toasted rice either: the nutty flavour and crunch add so much.

We concur :)

Serves 4-6

Ingredients

Equipment Required

120g rocket
2 tbsp jasmine rice
900g beef (scotch, rump cap, hanger steak or eye fillet)
8 garlic cloves, finely chopped
2 teaspoons roughly ground black pepper
1 tablespoon fish sauce
60ml grapeseed oil (or other neutral oil)
2 white onions diced
1 green capsicum, cut into 3cm pieces
2 long green chilies, sliced
6 spring onions, white and most of the green, cut into 3cm batons
1 lime, to serve
steamed jasmine rice, to serve

For the cooking sauce

3 tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon fish sauce
2 teaspoons caster sugar

Large bowl

Small bowl

Frying pan

Mortar and pestle

Wok

Method

Prepare beef

Cut the beef into 1/2 cm slices, then add to large bowl with garlic, pepper and fish sauce
Toss to combine, then set aside in the refrigerator, to marinate for at least 30 mins, preferably overnight

Toast rice

Add the 2 tablespoons of rice to a dry frying pan over a medium-high heat.
Toast the rice, shaking the pan constantly to colour evenly, until golden brown (about 5 mins)
Tip the toasted rice into a mortar and grind to a rough powder. Set aside