Bò Lúc Lắc with Rice

Ingredients

Quantities are for one portion.

• 30 gfresh watercress (or lettuce)
• 1 tbspvegetable oil
• 20 gcherry tomatoes, halved
• 1 tbspgluten-free soy sauce
• 70 gdry jasmine rice
• 1garlic clove, minced
• 150 gbeef sirloin, cut into bite-sized cubes
• 1 tbspgluten-free oyster sauce

Method

1. Steam the jasmine rice in a small pot until soft. Keep warm.
2. In a bowl, toss the beef cubes with the minced garlic, gluten-free soy sauce, and gluten-free oyster sauce. Let it marinate briefly.
3. Arrange the raw watercress and halved cherry tomatoes on a serving plate. Dress them with a tiny splash of vinegar if desired.
4. Heat the vegetable oil in a wok until it is smoking hot.
5. Drop the marinated beef cubes into the wok in a single layer. Let them sit untouched for thirty seconds to sear a heavy crust onto the meat.
6. Toss or 'shake' the wok rapidly to sear the other sides of the beef while keeping the interior pink and tender.
7. Pour the sizzling beef and its dark pan juices directly over the watercress salad. Serve immediately alongside the hot white rice.