Beef & Watercress

(click to enlarge)	Beef & Watercress China - Szechuan / Hunan
(click to enlarge)	Serves: Effort: Sched: DoAhead:	2 w/rice ** 1/2 hr Most		A nice, very simple stir fry with good flavor and interesting texture - and a good way to use up that big bunch of Watercress you bought for a salad you didn't make.

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*
*
*
*

12
6
3
2
1
1/2
1/4
1/4
1

oz
oz

cl
T
c
t
t
T

Beef lean
Watercress (1)
Thai Chilis (2)
Garlic
Soy Sauce
Stock
Sugar
Dry Mustard
Oil

Prep

Slice BEEF thin (1/8 inch) into strips about 2 inches long by 1/2 inch wide. The beef should be free of fat and membranes.
Pinch off overly large stems from the WATERCRESS and chop the rest of the bunch rather coarsely.
Chop CHILIS very fine.
Crush and chop GARLIC fine and mix with ALL * ITEMS.

RUN

Heat Sauce Mix in a saucepan and simmer down by about 1/3 to thicken slightly.
Heat OIL very hot in a wok, skillet or sauté pan and sir in Beef. Fry stirring until beef completely loses its raw color.
Stir in Chilis until well distributed, then stir in Sauce Mix. Simmer for a minute or two.
Stir in WATERCRESS and immediately take off heat. Cover and let rest a few minutes to wilt the Watercress.
Serve hot with rice.

NOTES:

Watercress: 6 oz would be a medium size bunch, about 30 or so 8 inch stems. Ethnic markets sell nice big bunches of watercress for much less than the supers want for their tiny bunches.
Chilis: here you can control the hotness to your comfort level. Three Thai chilis makes it moderately spicy by Southern California standards. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch