Stir Fried Beef and Watercress
|Tamari soy sauce||2 Tablespoon|
|Ground beef||1 Pound|
|Watercress||2 Bunch (200 gm)|
|Oil||1 1⁄2 Tablespoon|
|Beef stock||1⁄2 Cup (8 tbs)|
In large bowl, combine soy sauce, sherry and honey.
Stir soy sauce mixture into ground beef with a fork.
Marinate for 30 minutes, stirring occasionally.
Cut off thick stems of the watercress and save them to use at a later date.
Wash watercress sprigs well.
Drain thoroughly and pat dry gently with paper towels.
Slice green onions, including tops.
In a small bowl, mix cornstarch and water.
In a wok or large, heavy frying pan, heat 2 tablespoons oil.
Add ground beef mixture and stir-fry until the redness is nearly gone.
Use a large fork to break up lumps as the beef is cooking.
Remove beef from pan with a slotted spoon and discard remaining fat.
Wipe the pan dry.
In the same pan, heat 1 1/2 tablespoons oil.
Stir-fry watercress until just wilted.
Add salt and mix well.
Return beef to pan, add green onions and stir-fry just to heat.
Pour in stock and heat to boiling.
Stir cornstarch mixture thoroughly and add to beef.
Continue to stir until sauce thickens.