Shaking Beef
Ingredients
- 600 gBeef rump steak (cut into 2cm cubes)
- 3 pcGarlic (finely minced)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 20 gUnsalted butter
- 1 tspBlack pepper ground
- 1 pcNasturium officinale (washed and trimmed)
- 2 pcRound tomato (sliced)
- 0.5 pcRed onion (thinly sliced)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges for serving)
- 1 tbspMaggi Seasoning
Method
Beef cubes seared over high heat, developing a caramelized crust while the center remains tender and rare. The short, peppery sauce coats the meat with an intense gloss.
- 1
Cut the rump steak into regular 2 cm cubes. In a bowl, mix the meat with the minced garlic, part of the soy sauce, the oyster sauce, and the brown sugar. Let it rest so the juices penetrate the meat.
- 2
Wash the watercress and arrange a green bed on the serving dish. Slice the tomato into rounds and the red onion into thin strips. The contrast between the hot meat and the cold vegetables is essential.
- 3
Heat the peanut oil in a smoking wok. Toss in the meat all at once. Shake the wok vigorously so each side of the cubes is instantly seared and caramelized. The meat should remain rare in the center.
- 4
Add the remaining soy sauce, Maggi seasoning, and black pepper. Toss the butter into the wok to emulsify the sauce and give it body. As soon as the sauce coats the meat and glistens, pour immediately over the bed of watercress.
Frequently asked questions
How do you get this dish right?
- The wok must be scorching hot, almost smoking, before adding the meat.
- Do not overcrowd the wok: if cooking for more than 2, work in batches to maintain a sharp sear.
- Prepare a small bowl of salt and pepper with a squeeze of lime to dip the meat at the table.
How long does this dish keep?
Best consumed immediately to preserve the texture contrast. Does not reheat well.
