Stir-Fried Beef Over Watercress Greens Recipe

Ingredients

Beef Marinade

  • 2 tbsp minced garlic
  • 4 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp oyster sauce
  • 1 tsp freshly ground black pepper
  • 7 tbsp Stir Fry Tea Oil, divided
  • 2 lbs. beef filet mignon, trimmed of fat, cut into 1″ cubes

Soy Vinaigrette

  • 1 tbsp garlic juice
  • 1 tbsp ginger juice
  • 2 tbsp sugar
  • 3 tbsp soy sauce
  • 2 tbsp sherry vinegar
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp Stir Fry Tea Oil

Salad

  • 3 bunches baby watercress
  • 1 small Vidalia onion, thinly sliced

How to Make

Beef Marinade

  • In a large bowl, combine the garlic, soy sauce, sugar, oyster sauce, black pepper and 3 tbsp of Stir Fry Tea Oil.
  • Add the beef cubes and mix to coat evenly.
  • Cover and marinate at room temperature at least on hour.

Soy Vinaigrette

  • In a small bowl, combine all the ingredients, mix well and set aside.

Salad

  • Clean and drain the baby watercress.
  • When ready to serve, put the baby watercress on the center of each plate topped with a sliced onions. Spoon the soy vinaigrette over the top.

Beef

  • In a wok or saute pay over high heat, add 4 tbsp of Stir Fry Tea Oil until smoking.
  • Add the beef gradually and stir fry. It will take about 2 minutes for the beef to reach medium rare.
  • Spoon the beef over the salad and serve immediately.

Serves: 4 to 6