Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Soy vinaigrette
2 White scallions -- cut up
1 1/2 lb Beef sirloin -- cubed
1 ts Ground black pepper
5 Cloves garlic -- minced
1/4 c Vegetable oil
3 tb Soy sauce
2 lg Bunches watercress -- torn
2 tb Sugar
1 sm Red onion -- thinly sliced
1 1/2 tb Dry sherry

1. Prepare the soy vinaigrette and set aside.

2. In a large bowl, combine the beff with the garlic, soy sauce,
sugar, sherry, scallion, pepper, and 2 tb of the oil. Cover and
refrigerate 3 hours or overnight.

3. When ready to serve, put the watercress and onion on a large
platter and toss with the vinaigrette.

4. In a large skillet over high heat, add the remaining 2 tb of oil
and when smoking, add the beff mixture in an even layer. Let it sit
in the pan undisturbed, until it forms a brown crust on the bottom,
about 1 minute. Now, shake the pan to release the beff, using
chopsticks if needed. Cook, shaking the pan occasionally, to desired
doneness, about 4 minutes for medium-rare. Spoon the hot beef over
the watercress and serve.

Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel

Recipe By :

From: Dscollin#aol.Com Date: Sun, 19 Feb 1995 22:05:37
~0500

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