Vietnamese Diced Beef

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  21 oz or 595g

• Oyster sauce

  Ready-to-serve

  ¼ cup or 72g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  2 clove or 6g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Lime juice

  Raw

  ¼ cup or 61g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

Directions

1. Combine sauces, garlic, sugar and sesame oil in a bowl. Season with salt and pepper. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
2. To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
3. Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Cook unitl marinade is well heated through. Enjoy!

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