Bò Lúc Lắc

Ingredients

• 600 g beef tenderloin or sirloin, cut into 2.5cm cubes
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp ground black pepper
• 1 tsp cornstarch
• 4 cloves garlic, minced (divided)
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter
• 1 red onion, thinly sliced
• 2 bunches watercress, tough stems trimmed
• 2 tomatoes, cut into wedges
• 2 tbsp lime juice, divided
• 1/2 tsp salt, plus extra for the dipping sauce
• 1/4 tsp black pepper, for the dipping sauce
• steamed rice, to serve

Before you cook

• In a bowl, combine the beef cubes with the oyster sauce, soy sauce, fish sauce, brown sugar, black pepper, cornstarch and half the minced garlic
• Mix well so every cube is coated, then cover and marinate in the fridge for at least 1 hour
• Toss the sliced red onion with 1 tablespoon of lime juice and a pinch of salt, and set aside to soften
• Arrange the watercress and tomato wedges on a serving platter
• Stir the remaining lime juice with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small dish for dipping

Steps

1. Take the beef out of the fridge 15 minutes before cooking so it isn't cold
2. Heat the vegetable oil in a wok or heavy skillet over the highest heat until it's shimmering and almost smoking
3. Add the beef cubes in a single layer, leaving space between them, and let them sear undisturbed for 60 seconds
4. Shake the wok hard to flip the cubes, rather than stirring them with a spatula
5. Sear the second side undisturbed for 60 seconds
6. Add the remaining minced garlic and the butter to the wok
7. Shake and toss the beef for 30-45 seconds more, until the butter melts and coats every cube and the beef is browned outside but still pink in the centre
8. Scatter the drained pickled onion over the watercress and tomatoes on the platter
9. Pile the hot beef and its buttery juices on top of the salad
10. Serve immediately with steamed rice and the lime-salt-pepper dipping sauce alongside