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Recipe Ingredients
1 tbs fish sauce
1 tbs light soy sauce
1 1/2 tsp caster sugar
2 garlic cloves, finely chopped
600g beef fillet, cut into 2cm pieces
1 tbs peanut oil
Watercress sprigs, to serve
Chopped fresh tomato, to serve
Red onion wedges, to serve
Recipe Method
Combine the fish sauce, soy sauce, sugar and garlic in a medium bowl. Add the beef and stir to coat. Season with pepper. Cover and set aside for 1 hour to marinate.
Heat a wok over high heat. Add half the oil and heat until smoking. Cook half the beef, shaking the wok, for 1-2 minutes until the beef is charred but still rare in the centre, or until cooked to your liking. Transfer to a serving platter. Repeat with the remaining oil and beef, reheating the wok between batches. Top with watercress, tomato and onion.
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