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Hot Beef and Watercress Salad


  • 1/2 pound lean boneless beef steak (such as top round, flank or sirloin), cut about 1 inch thick
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon pepper
  • 1 small white onion, thinly sliced and separated into rings
  • About 1/2 pound watercress


  1. Cut beef with the grain into 3-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices.
  2. In a bowl, stir together garlic, soy sauce, 1/2 teaspoon of the sugar and 1 teaspoon of the oil. Add beef; stir to coat. Cover and refrigerate for at least 30 minutes or until next day.
  3. In another bowl, stir together the remaining 1/2 teaspoon sugar, remaining 2 teaspoons oil, vinegar and pepper. Add onion and mix lightly. Cover and refrigerate for at least 30 minutes or until next day.
  4. Remove and discard tough watercress stems; rinse sprigs thoroughly and pat dry. Then measure 3 cups sprigs, lightly packed.
  5. Shortly before serving, add watercress to onion mixture, mixing lightly to coat. Arrange on 2 dinner plates.
  6. Place a cast iron skillet over high heat. When skillet is hot, add beef mixture and sauté , stirring constantly, until meat is browned (1 1/2 to 2 minutes).
  7. Arrange meat evenly atop watercress salads.

Makes 2 servings.

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