The ingredients are easy to find at the Asian grocery, and it's pretty easy and fast to make too. It's hard to go wrong with fillet, which can be substituted with porterhouse, sirloin... and is cooked (tossed or quickly stirred-thus "shaken" beef) quickly in a very hot wok or skillet till it is seared on the outside and still a little pink on the inside. Then the beef rests on a bed a watercress. I'd never really cooked or even eaten watercress for that matter. It has a tiny little bite like a radish and goes SO well with the sweet tangy marinades. We served it with white rice. Even my kiddos loved it. I'm SO wishing there were leftovers.
This will be a family staple in our home for sure!
So let's get started-
First a warning from the surgeon general-
First I prepare the marinade for the beef.
and speaking of the assorted sauces used to make the recipe...
Now I'm gonna mix up the marinade with the beef cubes and let it marinade for about 30 min.
Meanwhile slice the red onion paper-thin and mix it with its marinade.
Wait! I'm getting out the watercress and notice something unusual... What's this in my fridge?
That's not done yet, but when it is, pour cooked beef over top of watercress with all its lovely juices and mmmmmmmm!
- 1 T vinegar (red wine or cider)
- dash salt