To make lucky sauce, combine all the ingredients and 60ml (¼ cup) hot water in a large bowl. Makes 180ml (¾ cup).
Place beef and 60ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week.
Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine.
Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking.
Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad.
* Perilla and Vietnamese mint are available from Asian food shops.
Drink 2008 Kalleske Old Vine Single Block Grenache or Mac’s Hop Rocker
Place beef and 60ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week.
Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine.
Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking.
Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad.
* Perilla and Vietnamese mint are available from Asian food shops.
Drink 2008 Kalleske Old Vine Single Block Grenache or Mac’s Hop Rocker