Neua Pad Nam Man Hoi (Beef in Oyster Sauce)

• 150 g Jasmine rice
• 300 g Beef sirloin steak
• 3 cloves Garlic
• 3 Spring onion
• 3 tbsp Oyster sauce
• 1 ½ tbsp Light soy sauce
• 1 tsp Caster sugar
• 1 Lime
• 2 tbsp Vegetable oil

1. Cook the jasmine rice in a saucepan of boiling water until tender, about 10–12 minutes, then drain well in a colander. Keep warm while you cook the stir-fry.
2. Slice the beef thinly against the grain. Finely slice the garlic, and slice the spring onions, keeping the white and green parts separate.
3. In a bowl, stir together the oyster sauce, light soy sauce and caster sugar until the sugar dissolves. Cut the lime into wedges for serving.
4. Heat a wok over high heat until very hot, then add the vegetable oil. Add the garlic and spring onion whites and stir-fry for 20–30 seconds until fragrant, keeping the garlic pale.
5. Add the beef in a single layer and stir-fry for 1–2 minutes until browned at the edges. Pour in the sauce and toss for 30–60 seconds until glossy and the beef is just cooked through.
6. Take off the heat and fold through the spring onion greens. Serve immediately with the jasmine rice and lime wedges for squeezing over.

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