Shaking beef stir fry

This Vietnamese-style beef stir-fry is proof you can have something really fantastic from wok to plate in five minutes!

Credit: Donal's Meals in Minutes

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1½ tbsp (30 ml) sunflower oil
• 250 g sirloin or fillet steak, thinly sliced
• 3 tsp dark soy sauce
• 3 tsp rice wine vinegar
• 1 tsp fish sauce
• Pinch of white pepper
• 1½ tsp caster sugar
• 2 spring onions, cut into batons
• 100 g shiitake mushrooms, thinly sliced
• 1 garlic clove, thinly sliced
• ½ red onion, thinly sliced
• 50 g watercress
• Juice of 1 lime

Instructions

1. Make sure your wok is over a really high heat.
2. When hot, add half the oil to your wok. Add the steak and half of each of the dark soy sauce, rice wine vinegar, fish sauce, a pinch of white pepper and sugar. Turn to coat the steak in the mixture. Fry for a minute or so until it browns nicely. Scoop out with a slotted spoon into a dish and set aside.
3. Add the remaining tablespoon of oil to the pan, then add the spring onion along with the mushrooms, garlic and red onion and the other half of the dark soy sauce, rice wine vinegar and fish sauce.
4. Fry for a minute, then return the beef to the pan, shaking the pan to bring everything together.
5. Divide the watercress between 4 plates then top with the beef and vegetables. Drizzle the lime juice all over the beef and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.