Shaking Beef & Watercress

• Jasmine Rice(280 g)
• Beef Sirloin(600 g)
• Watercress(100 g)
• Red Onion(1)
• Garlic(4 cloves)
• Lime(2)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Fish sauce(1 tbsp)
• White sugar(2 tsp)
• Black pepper(1 tsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Butter(20 g)

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 560ml water, bring to a boil, cover, and cook on low until tender.

   ~12 min

2. 2

   While the rice cooks, thinly slice {Beef steak}, slice {Red Onion} into wedges, finely chop {Garlic}, trim the {Watercress}, and cut the {Lime} into wedges.

   ~10 min

3. 3

   Toss the beef with {Soy sauce}, {Oyster Sauce}, {Fish sauce}, {White sugar}, {Black pepper}, and {Cornstarch} until evenly coated.

   ~2 min

4. 4

   Heat half the {Vegetable oil} in a large frying pan or wok over high heat. Stir-fry the beef in two quick batches until browned at the edges but still tender, about 2 minutes per batch. Transfer to a plate.

   ~4 min

5. 5

   Add the remaining {Vegetable oil}, {Butter}, {Red Onion}, and {Garlic} to the pan. Stir-fry until the onion softens and the garlic smells fragrant.

   ~2 min

6. 6

   Return the beef to the pan and squeeze in half of one {Lime}. Toss for 1 minute until glossy and lightly coated. Take off the heat and fold through most of the {Watercress} so it just starts to wilt.

   ~2 min

7. 7

   Fluff the rice and divide between bowls. Spoon over the shaking beef, top with the remaining {Watercress}, and serve with the rest of the {Lime} wedges for squeezing over.

   ~1 min