 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
6 garlic cloves, minced |
3 tablespoons medium-dry sherry |
3 tablespoons soy sauce |
1 tablespoon sugar |
1 teaspoon freshly ground black pepper |
1/4 teaspoon chinese five-spice powder |
1 tablespoon vegetable oil, plus more for cooking the meat |
2 pounds beef tenderloin, cut into 1-inch cubes |
2 tablespoons soy sauce |
2 tablespoons vegetable oil |
1 tablespoon medium-dry sherry |
1 tablespoon red wine vinegar |
2 teaspoons minced fresh ginger |
2 teaspoons sugar |
1 garlic clove, minced |
1 lemongrass stalk, lower third of the tender inner bulb only, minced |
6 ounces (10 packed cups) watercress |
1/2 small red onion, very thinly sliced |
Directions:
1. In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with the 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.
2. In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.
3. Mound the watercress and red onion on a platter and toss with half of the vinaigrette. Set 2 large skillets over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet; when shimmering, add the meat to both skillets in an even layer. Let cook undisturbed, until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away.
|
|