Hot Beef & Watercress Salad
|Lean boneless beef||8 Ounce (Top Round / Flank Steak / Sirloin Steak, 1 Inch Thick)|
|Garlic||4 Clove (20 gm), minced / pressed|
|Soy sauce||2 Teaspoon|
|Salad oil||1 Tablespoon|
|White wine vinegar||2 Tablespoon|
|White onion||1 Small, thinly sliced and separated into rings|
|Lightly packed watercress sprigs||3 Cup (48 tbs), rinsed and crisped|
Cut beef with the grain into 3-inch-wide strips; then cut each strip across the grain into 1/8-inch-thick slanting slices.
In a bowl, stir together garlic, soy sauce, 1/2 teaspoon of the sugar, and 1 teaspoon of the oil.
Add beef and stir to coat well.
In another bowl, stir together remaining 1/2 teaspoon sugar, remaining 2 teaspoons oil, vinegar, and pepper.
Add onion and mix lightly.
Cover beef and onion mixtures; refrigerate for at least 30 minutes or until next day.
Shortly before serving, add watercress to onion mixture; mix lightly to coat.
Divide between 2 dinner plates.
Place a wide frying pan or wok over high heat.
When pan is hot, add beef mixture; cook, stirring, until meat is browned (about 3 minutes).
Spoon meat mixture atop salads.