Warm Watercress Salad With Stir Fried Beef And Kid Friendly Kim Chee

This salad is great for the summer. It is light yet filling. The flank steak is marinated in a sweet salty soy marinade and then stir fried and tossed with greens and sprouts.

  • Yield: 4 servings
Warm Watercress Salad With Stir Fried Beef And Kid Friendly Kim Chee


  • 4 tablespoons soy sauce
  • 4 tablespoons chopped garlic
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 4 teaspoons minced gingerroot
  • 1 teaspoon chili garlic sauce
  • 1 pound flank steak, sliced into 1/8-inch thick, 2-inch-long slivers
  • 2 tablespoons vegetable oil
  • 4 ounces shiitake mushrooms, stems removed and thinly sliced
  • 2 bunches green onions, cut into 2-inch pieces, green and white parts
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup mung bean sprouts
  • 4 cups fresh watercress, or other mixed greens rinsed and patted dry
  • 1 cup Kim Chee
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup basil leaves
  • 1/2 cup broccoli sprouts or other sprouts


  • In a large bowl, whisk together the soy sauce, garlic, sesame oil, sugar, ginger, and black pepper in a bowl. Add the steak and toss to coat with the marinade. Cover with plastic wrap and marinate in the refrigerator for a minimum of 24 hours.
  • Heat the oil in a wok or large skillet over high heat. Add the mushrooms and cook until golden brown about 2 minutes per side. Remove the mushrooms from the pan to a paper towel lined plate. Add the beef and green onions, and cook until the meat is no longer pink, stirring, 2 to 3 minutes. Add the red bell pepper and mung beans and cook, stirring, until wilted and warmed through, 30 seconds to 1 minute.
  • Place the watercress in a large bowl and toss with the beef mixture and Kim Chee. Divide among 4 plates and garnish with the cilantro, basil and broccoli sprouts. Serve immediately.