Shaking Beef Salad with Pickled Red Onion
‘This dish requires your wok to be smoking hot. I would recommend leaving it on a high heat for at least 30–60 seconds before starting this stir-fry. Get that extractor fan on high, open all your windows and put away any laundry hanging in the kitchen – unless you want your clothes, too, to have a smoky finish.’ – Jeremy Pang, author of School of Wok
300g (101/2oz) rib-eye steak, cut into large dice
150g (51/2oz) heritage baby
tomatoes or cherry tomatoes, halved
100g (31/2oz) watercress, rinsed
2 baby cucumbers, sliced diagonally into wedges
1/2 red onion, finely sliced
1 spring onion, roughly chopped
2–3 garlic cloves, finely sliced
vegetable oil
handful of coriander and mint leaves, to garnish
PICKLED RED ONION
1/2 red onion, finely sliced
100g (31/2oz) radishes, finely sliced (optional)
6 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon sea salt
MARINADE
1/2 teaspoon sea salt flakes
1/4 teaspoon cracked
black pepper
1/2 teaspoon sugar
1 teaspoon sesame oil
1/2 tablespoon cornflour
SAUCE
11/2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 tablespoon sugar
juice of 1/2 lime
1. For the pickled red onion, place the onion into a small bowl with the radishes, if using. Add the rest of the pickled onion ingredients to the bowl and give it a stir to dissolve the sugar and salt. Set aside for a minimum of 20 minutes.
2. Place the steak in a mixing bowl and massage the marinade ingredients into the meat, saving the cornflour until last. Mix the sauce ingredients together in a separate bowl.
3. Place the tomatoes in a bowl and stir in 2 tablespoons of the pickling liquid from the pickled red onion. Arrange the watercress over a serving plate and scatter the cucumber and tomatoes around.
4. Build Your Wok Clock: Start at 12 o’clock with the marinated beef, followed by the (unpickled) red onion, spring onion and garlic, and lastly the sauce.
5. Heat 2 tablespoons of vegetable oil in your wok over a high heat until smoking hot. Swirl the oil around the wok a little and then add the marinated beef and sear for 1 minute on ea
ch side. Next add the sliced red onion to the wok and start to fold through. Add the spring onion and garlic and continue to stir-fry for 1–2 minutes, giving the wok a good shake every 20–30 seconds.
6. Now stop shaking the wok to allow the heat to build until smoking. Then quickly pour in the sauce and bring to a vigorous boil. Fold through once or twice to fully coat the beef and vegetables, then spoon onto the top of your salad. Garnish with the herbs and drained pickled red onion.
This recipe is an extract from School of Wok by Jeremy Pang