Shaking Beef Salad

• 300g rib eye steak
• 1 spring onion, roughly chopped
• 1 thumb-sized piece of ginger, roughly chopped 
• 2-3 cloves garlic, roughly chopped
• 100g watercress, washed
• 2 baby cucumbers, sliced diagonally, lengthwise into wedges
• 150g heritage baby tomatoes or cherry tomatoes, halved
• 2 chillis, one diced, one pierced 
• ½ lime, juiced

 
The Marinade

• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• ½ tsp Rajah chilli powder 

Prepare the spring onion, garlic, cucumbers and tomatoes. Slice the beef into large equal-sized dices.

Then mix ‘The Marinade’ ingredients together and pour over the beef. 

Compose the salad ingredients, watercress and cucumber, on the base of the serving plate.

Build your Wok Clock starting at 12 o’clock with the spring onion, garlic, ginger, followed by the marinated beef. 

In a wok, heat 2 tbsp vegetable oil over a high heat until smoking hot. Swirl the oil around the wok a little and then add the spring onion, ginger and garlic and continue to stir-fry for 1-2 minutes, giving the wok a good shake every 20-30 seconds, until the ginger browns.

Now stop shaking the wok, allowing heat to build until smoking. Then add the marinated beef and sear for 1 minute on each side. Fold through once or twice to fully coat the beef and vegetables, then allow the heat to build again. Once smoking hot give it a shake, and then allow the heat to build again.

Next add the chilli and tomatoes, and follow the same routine, alternating shaking and allowing the heat to build for 2 mins.

Spoon onto the top of your salad and finish off with a squeeze of lime.