Vietnamese Diced Beef

Ingredients:

• 60ml (1/4 cup) oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 garlic cloves, finely chopped
• 2 teaspoons caster sugar
• 1 teaspoon sesame oil
• 800g beef fillet, cut into 2.5cm pieces
• Olive oil spray
• 2 red onions, halved, cut into thin wedges
• 2 cups watercress sprigs
• Lime dipping sauce
• 60ml (1/4 cup) lime juice
• 2 tablespoons caster sugar
• 1/2 small fresh red chilli, seeded, finely chopped
• Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
• To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
• Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.