1/2 tsp freshly ground black pepper
1 tbsp sugar
2 tbsp fish sauce
7 oz lean sirloin or beef fillet,thinly sliced
2 tbsp vegetable oil
1 tbsp finely diced garlic
2 chayotes,peeled and cut into long thin batons
4 spring onions (scallions), cut into 2 inch lengths
corinader sprigs, to garnish
1 long red chilli, sliced
2 tbsp light soy sauce
In a mixing bowl, combine the pepper 2 tsp of the sugar, and 1 tbsp of the fish sauce. Mix well, then add the beef and toss to coat. Cover and leave to marinate for 10 minutes.
Add the oil to a hot frying pan and fry garlic until fragrant. Add the beef and stir fry for 1 minute, then remove the beef and set aside.
Add the chayote to the hot pan, then add the remaining 2 tsp sugar, 1 tbsp fish sauce and 1 tbsp water. Stir, then cover and cook over medium heat for 5 minutes.
Remove the lid, add the spring onion and beef and toss well for a urther minute.
Transfer to a plate and garnish with the coriander. Combine the chilli and soy sauce to make a dipping sauce
Serve with steamed jasmine rice and the dipping sauce