By Adam Liaw, Former MasterChef Australia winner. Photo courtesy of Hachette Publishing Australia from Adam's Big Pot. Serves 4.
600g thick rump steak (about 3cm thick)
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
1 tsp sesame oil
1 tbsp peanut oil
3 cloves garlic, peeled and roughly chopped
Freshly ground black pepper, to taste
Butter lettuce leaves, sliced red onion, sliced tomato and lemon wedges, to serve
Salt and black pepper, to taste.
Cut the rump steak into 3cm cubes. Mix the beef with the oyster sauce, fish sauce, sugar and sesame oil. Set aside to marinate for 10 minutes.
Heat the peanut oil in a large frypan (preferably non-stick) until very hot and smoking.
Spread the beef and marinade out over the pan in a single layer with a bit of space between each cube. You may need to cook the beef in batches. Fry the beef for about 3 minutes, shaking the pan often. The beef should be well caramelised and browned. Grind over plenty of black pepper.
To serve, arrange the lettuce, onion and tomato on a platter, squeeze over some lemon juice and season with salt and grind over some black pepper. Place the shaking beef on the vegetables and serve on its own or with rice.