Recipe

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• 1/2 lb round steak, sliced in
• 1/2 cup beef marinade , of your choice
• salt & fresh ground pepper , to taste
• 1 tsp olive oil
• 1 1/2 cups suey choy, sliced
• 1 1/2 cups baby bok choy, sliced
• 1/2 fennel bulb, thinly sliced
• 1 cup red onion, thinly sliced
• 2 stalks celery, sliced
• 1/2 cup sweet pepper, sliced , any colour
• 1 small jalapeno pepper, chopped
• 1 cup watercress, packed and roughly chopped (spinach may be used, but you won'tsp get the lovely peppery flavour of the watercress.)
• 1/4 cup reserved marinade (or remainder)
• 2 tsp cornstarch

• 1 Place beef strips in marinade of your choice and marinate overnight.
• 2 Remove beef strips from marinade, reserve marinade.
• 3 Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste.
• 4 Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies.
• 5 Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes.
• 6 The remaining marinade may be used to thin the sauce if required.
• 7 Serve over hot brown rice or noodles.