Beef Loc Lac

Method

Cut the beef into bite-sized cubes and season with salt and black pepper. Finely slice the shallots and mince the garlic. Heat the oil in a large wok or heavy frying pan over high heat until smoking, then cook the beef in batches for 2-3 minutes until caramelised on the outside but rare inside, setting aside as done. In the same pan, stir-fry the shallots and garlic for 1-2 minutes until fragrant. Combine the soy sauce, oyster sauce, fish sauce, and palm sugar in a small bowl, then pour into the pan with the beef and toss everything together for 1 minute to coat and glaze. Serve immediately on a bed of fresh watercress, squeezed with lime juice and scattered with sliced bird's eye chillies for heat.