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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe comes from the RSVP section of an October 1981 issue of Bon Appetit. It was requested from the Mandarin Garden restaurant in Braintree, Massachusetts.Serve over freshly cooked, hot rice.Slightly freeze the beef to make slicing it easier. Ingredients:
1 tablespoon soy sauce |
1 tablespoon water |
1 1/2 teaspoons dry white wine |
1/4 teaspoon baking soda |
1 lb flank steaks (trimmed of fat) or 1 lb beef tenderloin, cut across the grain into 1/2-inch slices (trimmed of fat) |
8 cups water |
2 teaspoons salt |
1 lb watercress |
3 cups oil |
3 tablespoons cornstarch |
1 1/2 teaspoons chopped green onions |
1/2 teaspoon chopped garlic |
1/2 teaspoon chopped peeled fresh ginger |
3 tablespoons water |
3 tablespoons soy sauce |
1 tablespoon sesame oil |
1 1/2 teaspoons sugar |
1/4 teaspoon white pepper |
2 tablespoons sesame seeds |
1 1/2 teaspoons oil |
Directions:
1. Mix 1 tablespoon soy sauce,1 tablespoon water, wine and baking soda in large bowl or gallon-sized ziploc bag; add beef and marinade for 1 hour.
2. Meanwhile, boil water with salt in medium saucepan; add watercress and blanch 1 minute.
3. Drain well and let cool on paper towels. Transfer to serving plate. Remove beef from marinade and drain.
4. Heat oil in wok over medium-high heat.
5. Add cornstarch to beef and blend well.
6. Add beef to wok and fry 2 minutes.
7. Remove with slotted spoon; drain on paper towels.
8. Discard all but 3 tablespoons of oil from wok.
9. Reheat oil over medium-high heat.
10. Add green onion, garlic and ginger and stir-fry until fragrant.
11. Add 3 tablespoons water,3 tablespoons soy sauce,sesame oil, sugar and pepper and bring to a boil.
12. Stir in beef and sesame seed and cook over high heat until sauce is almost evaporated.
13. Add rermaining 1 1/2 teaspoons oil and toss lightly to mix.
14. Spoon over watercress and serve.
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