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Shaking Beef

 

Shaking Beef

Total Time: 30 Mins

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.