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
1/4 teaspoon pepper
1 small white onion, thinly sliced and separated
About 1/2 pound watercress
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; stir to coat. Cover and refrigerate for at
least 30 minutes or until next day.
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.
Remove and discard tough watercress stems; rinse sprigs thoroughly and pat
dry. Then measure 3 cups sprigs, lightly packed.
Shortly before serving, add watercress to onion mixture, mixing lightly
to coat. Arrange on 2 dinner plates.
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).
Arrange meat evenly atop watercress salads.
Makes 2 servings.
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