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.