500g beef sirloin, cut into 2cm cubes
6 cloves garlic, finely chopped
1 red chilli, finely sliced
2 tbsp fish sauce
1 tbsp sugar
3 tbsp vegetable oil
1 red onion, thinly sliced
1 tbsp white vinegar
1 tbsp soy sauce
1 tsp sugar
salt and black pepper
1 bunch watercress
1Place beef in a bowl with garlic, chilli, fish sauce, sugar, a pinch of salt and 1 tbsp oil. Combine, cover and refrigerate for 1 hour.
2For salad, combine ingredients in a bowl and transfer to a serving plate.
3Heat remaining oil in a large frying pan or wok over high heat. Remove beef from refrigerator, add to the pan with marinade ingredients and cook, stirring, for 3-5 minutes, turning the beef once for medium rare. Add to salad, toss well and serve immediately.
It’s so easy to think that all spicy Asian recipes should be paired with a white or rosé but this beef salad needs a wine with a bit more grunt – preferably red. While shiraz can be big, bold and at odds with any level of spice, this nouveau style shiraz is just the ticket. It’s from Tasmania, a signal that its more in the subtle mould, and is made in a syrah style, an indication of its Francophile leanings. That said, there’s more than enough weight and flavour to match the beef yet the tannins are mild mannered and don’t fight with the chilli. Give the Nouveau a light chill to enhance its flavours.