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Vietnamese Shaking Beef over Watercress

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Level: Easy

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Description

Vietnamese Shaking Beef over Watercress (Bò Lúc Lắc Xà Lách Son).

Ingredients

  • 1 pound Filet Mignon Or Ribeye Beef, Cubed
  • 1 Tablespoon Fresh Garlic, Minced
  • 1 whole Shallot, Thinly Sliced
  • Vegetable Oil
  • Black Pepper
  • 1 Tablespoon Unsalted Butter
  • Maggi Seasoning Sauce
  • 3 cups Fresh Watercress, Washed And Dried
  • 2 Tablespoons Rice Wine Vinegar
  • Fried Shallots (optional)

Preparation

In a large bowl, mix beef, garlic, sliced shallots, and 1 tablespoon oil. Season heavily with pepper.

Heat a large wok over medium-high heat. Add a tablespoon of oil to the pan and when it begins to slightly smoke, carefully toss in the beef. Quickly stir-fry for 2-3 minutes and remove from heat. Stir in the butter and add several dashes of Maggi seasoning to taste.

In a separate bowl, quickly toss the watercress with the rice vinegar and arrange on a plate. Pour the beef and the juices over the top of the watercress and season with additional black pepper. Optional: sprinkle the top with the fried shallots.

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