Nervous Cows

The literal translation of this dish - Luc Lac - is shaking beef, which always makes me think of a herd of cows panicking in a corner.  It's delicious though, and as I'm trying to eat more protein at the minute is becoming something of a favourite.

The really important about this dish is that you use the best quality beef that you can get your hands on.  It makes such a difference.  I use a cubed  Aberdeen Angus organic beef from my lovely butcher.

• 400g cubed beef
• 1tbsp oyster sauce
• 2tbsp soy sauce
• 4 cloves of garlic crushed
• large piece of ginger crushed
• black pepper
• chopped onion

Combine all the ingrediants apart from the garlic and leave to marinade.  This should be left for atleast 30 minutes, but I prefer to marinade overnight if at all possible.

Cook the garlic gently until golden brown, add the marinaded meat and cook over a high heat. The meat should be a little bit rare, so don't over cook. Serve on a bed of corriander.