Recipe File: Wok-seared “shaking” beef

Ingredients:

Marinade:

1 tsp.               Soy Sauce

2 tsp.               Cornstarch

Salt and pepper to taste

 1 lb. Sirloin beef, cut into 1-inch cubes

2 tbsp.  Cooking oil

2 cloves Garlic, minced

1/2 Red onion, cut into 1-inch squares

1  Green onion, cut into 1-inch lengths

1 Red jalapeno (or any red large chili), sliced

1/2  Green bell pepper, cut into 1-inch squares

1/2  Red bell pepper, cut into 1-inch squares

1 tbsp. Fish sauce

1 tbsp. Hoisin sauce

1 tbsp. Chili sauce

1 tbsp. Water

2 tsp. Rice vinegar

2 tsp. Soy sauce

2 tbsp. Rice wine

1 tbsp Unsalted butter

1 bunch  Watercress, washed and trimmed

 Procedure:

1.Combine marinade ingredients in a medium bowl. Add beef; stir to coat. Cover and refrigerate for 1 hour.

2.Heat a wok over high heat until hot. Add oil, swirling to coat sides. Add beef; cook until a brown crust forms on the edges, about 3 minutes. Remove beef and set aside.

3. Add garlic, red onion and green onion and cook until fragrant. Add sliced red chili, green and red bell peppers; stir-fry for 1 minute. Return beef.

4.  Add fish sauce, hoisin sauce, water, rice vinegar and soy sauce; stir to evenly coat beef.

5. Add rice wine and flambé beef. Add butter; mix until butter melts and is evenly distributed.

6.     To serve, arrange watercress on a platter and place hot beef on top.