Serves 4 people
500g eye fillet
2 cloves of garlic chopped
2 teaspoons of fish sauce
3-4 teaspoons of oyster sauce
1/2 a teaspoon of sugar
1 iceberg lettuce
1 lemon wedge (juice)
1 clove of garlic finely chopped
Jasmine rice or Plain white rice
Wash the rice before cooking. Prepare rice in a rice cooker
Slice the beef into thin even pieces then marinade in the oyster sauce, fish sauce and sugar for a
minimum of 15 minutes.
Whist the meat is marinading, prepare the dip by first combining the salt and pepper in a small dipping bowl with 1/3 of the bowl filled with warm/hot water. Add the lemon juice and the garlic into the
dipping bowl. The dip should be quite garlic-y, with a little zing from the lemon juice and slightly peppery.
On a large serving plate, arrange the lettuce around the plate, overlapping until the plate is generously covered. Slice tomatoes and on top of the lettuce arrange in the same way.
Heat fry pan/wok to a medium-high heat, once hot, throw in the 2 chopped cloves of garlic fry until golden brown then add the marinaded beef. Cook beef until brown/medium rare
Remove from frying pan/work and place the beef on top of the tomatoes and serve.
Grab a piece of lettuce, 1–2 slices of beef, a slice of tomato, wrap it up, dip and enjoy!