Hot Beef and Wilted Watercress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve this main-dish salad with hot cooked rice. Ingredients:
8 ounces watercress (2 qt.) |
8 ounces fat-trimmed beef sirloin, about 3/4 inch thick |
3 tablespoons lime juice |
1 1/2 tablespoons fish sauce or soy sauce |
1 tablespoon sugar |
1 teaspoon coarse-ground pepper |
2 teaspoons vegetable oil |
1 onion (6 oz.), peeled and thinly sliced |
2 cloves garlic, peeled and minced |
salt |
Directions:
1. Rinse watercress and drain well. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths (you should have about 6 cups sprigs); reserve stems for another use or discard. Arrange watercress sprigs in a shallow bowl or on a rimmed serving plate.
2. Rinse beef and pat dry; trim and discard excess fat. Cut into 1/8-inch-thick slices about 3 inches long.
3. In a small bowl, mix lime juice, fish sauce, sugar, and pepper.
4. Set a 10- to 12-inch frying pan over high heat. When hot, add 1 teaspoon oil and tilt pan to coat bottom. Add onion and stir until lightly browned, about 1 minute. Pour onto watercress.
5. Return pan to high heat. Add remaining 1 teaspoon oil and the beef and garlic; stir often until beef is lightly browned, about 2 minutes. Add lime- juice mixture and stir until it boils. Pour from pan over onions and watercress. At the table, mix gently before serving. Add salt to taste.
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