| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Soy vinaigrette |
| 2 | White scallions, cut up | |
| 1 1/2 | lb | Beef sirloin, cubed |
| 1 | t | Ground black pepper |
| 5 | Cloves garlic, minced | |
| 1/4 | c | Vegetable oil |
| 3 | T | Soy sauce |
| 2 | Bunches watercress, torn | |
| 2 | T | Sugar |
| 1 | Red onion, thinly sliced | |
| 1 1/2 | T | Dry sherry |
INSTRUCTIONS
Prepare the soy vinaigrette and set aside. 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. When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette. 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: [email protected] Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 150
Total Fat: 16.9g
Cholesterol: 23.8mg
Sodium: 671.6mg
Potassium: 48.7mg
Carbohydrates: 27.9g
Fiber: 4.2g
Sugar: 6.5g
Protein: 11g