Yield: 4 Servings
|½ cup||Soy vinaigrette|
|2||White scallions -- cut up|
|1½ pounds||Beef sirloin -- cubed|
|1 teaspoon||Ground black pepper|
|5||Cloves garlic -- minced|
|¼ cup||Vegetable oil|
|3 tablespoons||Soy sauce|
|2 larges||Bunches watercress -- torn|
|1 small||Red onion -- thinly sliced|
|1½ tablespoon||Dry sherry|
1. Prepare the soy vinaigrette and set aside.
2. In a large bowl, combine the beff with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3 hours or overnight.
3. When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette.
4. In a large skillet over high heat, add the remaining 2 tb of oil and when smoking, add the beff mixture in an even layer. Let it sit in the pan undisturbed, until it forms a brown crust on the bottom, about 1 minute. Now, shake the pan to release the beff, using chopsticks if needed. Cook, shaking the pan occasionally, to desired doneness, about 4 minutes for medium-rare. Spoon the hot beef over the watercress and serve.
Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 ~0500