Bò Lúc Lắc (Vietnamese Shaking Beef)

• 350 g Beef sirloin steak
• 3 cloves Garlic
• 2 tbsp Light soy sauce
• 1 tbsp Fish sauce
• 2 tsp Caster sugar
• 1 tsp Black peppercorns
• 2 tbsp Sunflower oil
• 1 large Lime
• 1 tbsp Rice vinegar
• 2 medium Tomato, ripe but firm
• 80 g Watercress

1. Cut the beef into 2 to 2.5 cm cubes. Finely grate the garlic, then crush the black peppercorns with a mortar and pestle or the bottom of a pan.
2. In a bowl, mix the light soy sauce, fish sauce, caster sugar, garlic and crushed pepper. Add the beef and toss well; leave to marinate for 10 minutes at room temperature.
3. Meanwhile, cut the tomato into wedges and arrange with the watercress on a serving plate. For the dipping sauce, squeeze the lime into a small bowl and whisk in the rice vinegar.
4. Heat a wok or large frying pan over high heat until very hot, then add the sunflower oil. Add the beef in a single layer and sear for 1 to 2 minutes without moving it, until well browned underneath.
5. Shake and toss the pan to turn the beef, then cook for 1 to 2 minutes more until browned and glossy, and the sauce clings to the cubes. Tip the beef straight onto the salad and serve immediately with the lime dipping sauce.

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