VAN TRAN & ANH VU / RECIPESPhoto: YUKI SUGIURA
500g sirloin steak
2 tbsp vegetable oil
1 tsp crushed garlic
For the marinade:
1 tsp chopped garlic
½ tsp gia vi spice mix (or a mix of ½ tsp sea salt, sugar and pepper)
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp fresh pear juice
1 tbsp fresh pineapple juice
1 tbsp freshly ground black pepper
1 tbsp vegetable oil
Lettuce or watercress
Slices of pineapple
SHAKING BEEF WITH BLACK PEPPER
Cut the steak into 2–3cm cubes.
Combine the marinade ingredients in a large dish. Add the beef cubes, cover and leave to marinate for up to an hour.
Heat the oil in a large wok over a high heat. Add the crushed garlic and toss until the oil is fragrant.
Gradually add the marinated beef to the pan in small batches and toss for a couple of minutes, shaking the pan so the meat is evenly coated. Take care not to overcook it or it’ll become very tough.
Arrange the lettuce or watercress salad on serving plates with the pineapple slices and sliced cucumber. Top with the beef and sprinkle with black pepper.
You can also thread the beef cubes onto skewers with sliced red or green peppers and then grill over charcoal for a tasty barbecue dish.
EXTRACT FROM ‘THE VIETNAMESE MARKET COOKBOOK’ (SQUARE PEG, £20), BY VAN TRAN AND ANH VU,
AVAILABLE TO PURCHASE HERE