Black Angus Wok-Tossed with Soy and Sesame

Another simple, tasty recipe from "Secrets of the Red Lantern". I bought some beautiful Black Angus eye fillet for this dish and the meat was sensationally tender. Black Angus cattle put on weight quickly and the meat usually has good marbling making it perfect for high, dry heat cooking. You do need to be careful not to overcook it.
The meat was marinated in "Lucky Sauce" which is made from oyster sauce, sesame oil, water and sugar. It was then cooked in a very hot wok. I couldn't get my wok as hot as required so didn't get the "charred" taste but it was still nice. Once the meat is cooked you add in white onion, garlic, butter (which I found unusual for an Asian dish but Vietnamese food has a definite French influence) salt and pepper.
This dish was served with a salad of tomato and cucumber with dipping fish sauce dressing (fish sauce, rice vinegar, sugar, garlic, chilli and lime juice) and red rice. The red rice was a variation of fried rice made with cooked and chilled jasmine rice. The rice was stir fried with butter, garlic, tomato paste and salt. It looked very pretty and had a nice flavour.
All the recipes needed for this dish are at http://books.google.com.au/books?id=San2ndp1IMoC&pg=PA301&lpg=PA301&dq=luke+nguyen+beef+with+soy+and+sesame&source=bl&ots=J0bdaOqSKt&sig=6MfrxjLVsLSoXtW5WumfI0Kh01g&hl=en&ei=pMJkTd6COMrCcf794fAF&sa=X&oi=book_result&ct=result&resnum=6&ved=0CEAQ6AEwBQ#v=onepage&q=luke%20nguyen%20beef%20with%20soy%20and%20sesame&f=false
Overall I was a little disappointed with this dish. Although it was nice it did not have the intense flavours of other Asian dishes.
Rating 6 out of 10.