| 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 |
ts |
Ground black pepper |
| 5 |
|
Cloves garlic — minced |
| 1/4 |
c |
Vegetable oil |
| 3 |
tb |
Soy sauce |
| 2 |
lg |
Bunches watercress — torn |
| 2 |
tb |
Sugar |
| 1 |
sm |
Red onion — thinly sliced |
| 1 1/2 |
tb |
Dry sherry |
INSTRUCTIONS
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@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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