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Warm Watercress Salad with Stir-Fried Beef and Kid-Friendly Kim Chee (Emeril Lagasse) Recipe

Warm Watercress Salad with Stir-Fried Beef and Kid-Friendly Kim Chee (Emeril Lagasse) Recipe

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Warm Watercress Salad with Stir-Fried Beef and Kid-Friendly Kim Chee (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp soy sauce
2 tbsp chopped garlic
1 tbsp sesame oil
1 tbsp sugar
2 tsp minced gingerroot
1/2 tsp freshly ground black pepper
1/2 lb flank steak, sliced into 1/8-inch thick , 2-inch-long slivers
1 tbsp vegetable oil
1 bunch green onions, cut into 2-inch pieces, green and white parts
2 oz shiitake mushrooms, stems removed and thinly sliced
1 oz mung bean sprouts
4 cups fresh watercress, rinsed and patted dry
1 cup kim chee , recipe follows
1/4 cup chopped fresh cilantro leave

Directions:

In a large bowl, whisk together the soy sauce, garlic, sesame oil, sugar, ginger, and black pepper in a bowl. Add the steak and toss to coat with the marinade. Cover with plastic wrap and marinate in the refrigerator for a minimum of 24 hours.
Heat the oil in a wok or large skillet over high heat. Add the beef and green onions, and cook until the meat is no longer pink, stirring, 2 to 3 minutes. Add the mushrooms and mung beans and cook, stirring, until wilted and warmed through, 30 seconds to 1 minute.
Place the watercress in a large bowl and toss with the beef mixture and Kim Chee. Divide among 4 plates and garnish with the cilantro. Serve immediately.
Kid-Friendly Kim Chee:
1/2 pound carrots, peeled and julienned
1/2 large daikon radish (about 1/2 pound), peeled and julienned
2 teaspoons mild paprika
Pinch cayenne, optional
2 cups distilled white vinegar
1 cup sugar
2 tablespoons salt
2 tablespoons minced garlic
Combine the carrots, radishes, paprika, and cayenne in a large bowl.
Combine the remaining ingredients in a small saucepan and bring to a boil. Remove from the heat, stirring to dissolve the sugar. Cool to room temperature.
Add the cooled vinegar mixture to the vegetables and stir well. Cover with plastic wrap and let sit at room temperature at least 8 hours or overnight. Refrigerate until ready to serve. (Kim Chee will keep refrigerated in an airtight container for up to 1 week.)
Yield: about 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.21 Kcal (826 kJ)
Calories from fat	102.56 Kcal
		% Daily Value*
Total Fat	11.4g	18%
Cholesterol	38.55mg	13%
Sodium	943.47mg	39%
Potassium	552.34mg	12%
Total Carbs	8.45g	3%
Sugars	3.5g	14%
Dietary Fiber	1.83g	7%
Protein	15.58g	31%
Vitamin C	48.9mg	81%
Iron	1.5mg	9%
Calcium	129.4mg	13%

Amount Per 100 g
Calories	99.91 Kcal (418 kJ)
Calories from fat	51.96 Kcal
		% Daily Value*
Total Fat	5.77g	18%
Cholesterol	19.53mg	13%
Sodium	477.97mg	39%
Potassium	279.82mg	12%
Total Carbs	4.28g	3%
Sugars	1.77g	14%
Dietary Fiber	0.93g	7%
Protein	7.9g	31%
Vitamin C	24.7mg	81%
Iron	0.8mg	9%
Calcium	65.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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