Hot Beef and Watercress Salad

Yield: 2 servings

Ingredients

• 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

Instructions

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.