Recipe
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.
Ingredients
- 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
Directions
- 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.
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