Shaking Beef with Cucumber Ribbon Salad

Ingredients

• 300 g beef rump steak
• 3 tsp oyster sauce
• 1 tsp minced garlic
• 1 tsp sugar
• 2 tsp fish sauce
• 2 tsp sweet soy sauce
• grind of pepper
• 1/2 tsp bicarb soda
• 1 tsp canola oil
• 2 limes
• 1 tbs vegetable oil
• 1 cucumber
• 1/4 cup rice wine vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1 spring onion
• steamed jasmine rice to serve

Method

1. To prepare beef, dice into 2cm cubes. Mix oyster sauce, garlic, sugar, fish sauce, sweet soy sauce, pepper, bicarb and canola oil together in a bowl. Add beef to bowl, toss and marinate for 24 hours.
2. To make cucumber salad, use a vegetable peeler or spiraliser to cut cucumber into ribbons and slice spring onion and put in a bowl. Mix rice wine vinegar, honey and salt in a small bowl. Pour dressing over cucumber and spring onions and toss to combine.
3. To cook beef, heat vegetable oil in a wok over high heat. Once very hot add beef and toss for 2 minutes. Then shake the wok well for a further minute. Rest the meat for 3 minutes.
4. Serve beef alongside cucumber salad and steamed jasmine rice. Enjoy!

Product used in recipe

• ABC - Sweet Soy Sauce
• Squid Brand - Fish Sauce
• Lee Kum Kee - Oyster Sauce