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1
Vietnamese Shaking Beef over Watercress
Submitted by Nam | The Culinary Chronicles on February 20, 2012 in Beef, Main Courses
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 Instructions
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.
