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Hot Beef & Watercress Salad

Chef.Foodie's picture
Ingredients
  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
  Sugar 1 Teaspoon
  Salad oil 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  White onion 1 Small, thinly sliced and separated into rings
  Lightly packed watercress sprigs 3 Cup (48 tbs), rinsed and crisped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Dish: 
Salad
Ingredient: 
Watercress
Interest: 
Healthy
Servings: 
2

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