Stir-fried beef with wilted watercress
Photo by Tamara West
Once you place the cooked beef on top of the watercress it will begin to wilt and soak up the flavours. You could use rocket or very finely shredded kale. Massage the kale leaves before shredding to help soften them.
|2 cloves||Garlic, crushed|
|2 Tbsp||Fish sauce|
|1 Tbsp||Soft brown sugar, plus 1 tsp|
|3 Tbsp||Peanut oil, plus extra for wok|
|500 g||Beef sirloin, trimmed of all fat and cut into 5cm long thin strips|
|1||Red onion, thinly sliced|
|2 Tbsp||Cider vinegar|
|1 Tbsp||Light soy sauce|
|250 g||Button mushrooms, wiped and sliced|
|¼ cup||Fresh mint, chopped|
- In a bowl combine the garlic, fish sauce, 1 Tbsp sugar and 1 Tbsp of the peanut oil. Add the beef strips and toss well to combine. Cover and refrigerate for 4 hours to allow the flavours to mingle.
- Place the sliced onion in a bowl and pour over the vinegar. Cover and refrigerate for 1 hour.
- In a small bowl, whisk together 2 Tbsp peanut oil, soy sauce and 1 tsp soft brown sugar. Cover and set aside.
- When you are ready to serve remove beef from the fridge. Pop your apron on and in a large bowl toss together the watercress and mint. Remove onions from the fridge and add the dressing before tipping all over the watercress and lightly tossing. Place on a platter.
- Drain beef to remove excess marinade. Heat a largewok over a high heat, rub over a little extra peanut oil.
- Add the mushrooms and cook until lightly browned then transfer to a plate.
- In batches, sear the beef in the hot wok, about 1 minute on each side. Transfer to the plate with the mushrooms as you go. When all the beef has been cooked, return along with the mushrooms to the wok and heat quickly. Tip over the watercress, mint and onions and serve.
Make a change
These recipes have been created to serve 4 as shared dishes, but are easily adapted to serve more.