The British Tomato Growers Association very kindly sent me a fantastic selection of tomatoes recently and for this dish, I used their 'British Sundream' cherry toms, on the vine, sweet and juicy and most importantly, smelling like tomatoes should! For the palm sugar, I also used Palmyra Jaggery a natural sugar alternative (and great for diabetics). You can also use it in baking or even as a sugar replacement in tea and coffee.
Ingredients (cut down for 2)
- 2 sirloin steaks (equal to 250g weight)
- Bunch of watercress
- 1 onion thinly sliced
- 8 cherry tomatoes, halved
- Vegetable oil & Rice vinegar (to dress the salad)
- 2 garlic cloves thinly sliced
- Thumb of ginger, peeled and finely diced
- 1 red chilli (or more/less depending on how you like it!)
For the marinade
- 1/2 tbsp groundnut oil (I used rapeseed oil)
- 2 tbsp dark soy sauce
- 1 tbsp palm sugar (I used Palmyra Jaggery)
- 1/2 tbsp rice vinegar
- 1/2 tsp fish sauce
- 1 tsp kampot pepper, crushed (I have kampot pepper but normal peppercorns are fine too!)
- Pinch of salt
- Juice of 1 lime (I used lemon)
- First, slice the beef into thin strips. Mix all the marinade ingredients in a bowl and add the beef strips. Stir and leave to marinade in the fridge.
- Next, the salad. Remove any woody stalks on the watercress and stick it in a bowl with the onion (or shallots) and tomatoes. Shortly before serving, drizzle with rice wine vinegar & vegetable oil.
- Heat a little groundnut oil (I used rapeseed) in a wok and once hot, stirfry the beef strips with the garlic, ginger and chilli for around 3-4 minutes. Just before serving add the marinade (left in the bowl) and let it cook through and reduce slightly. Then switch off and let the beef rest for a couple of mins.
- Prepare the tuk meric by mxing the juice of the lime/lemon with the pepper and salt and put in a small dipping bowl. You can use this as seasoning on the loc lac and the salad.
- Serve the beef on top of brown rice letting it soak up the liquid.