Beef and Watercress Stir-Fry
Chef Ming Tsai
Blue Dragon Gastropub
Boston
Ming Tsai focuses on a tapas-style menu that boasts East-West twists at Blue Dragon, his newest restaurant. On Lunar New Year, meat dishes often star at feasts. This quick beef stir-fry adapts easily to a wok station or buffet.
Ingredients
1 lb. beef tenderloin, cut into ½-in. cubes
1 tbsp. minced garlic, plus 4 cloves sliced
1 tbsp. minced fresh ginger
1 tbsp. sesame oil
1 tbsp. naturally brewed soy sauce
Grapeseed oil
1 bunch scallions, cut into 1-in pieces and separated into white and green parts
1 bunch watercress (or 1 ½ cups loosely packed watercress)
2 tablespoons vegetarian oyster sauce
Kosher salt and freshly ground black pepper to taste
Cooked white and brown rice
Steps
1. In large bowl, marinate beef with minced garlic, ginger, sesame oil and soy sauce for at least 1 hour or overnight in the refrigerator.
2. Coat a hot wok with grapeseed oil. Season beef with kosher salt and freshly ground black pepper; add beef and stir-fry until cooked rare and lightly browned, about 2 minutes. Transfer to a plate and set aside.
3. In the same wok, coat again with oil and add scallion whites. Cook about 1 minute to lightly caramelize. Add garlic slices and sauté for 15 seconds.
4. Add beef back to wok; stir in watercress. Stir-fry until watercress is lightly wilted and shiny. Stir in oyster sauce. Check for flavor, add kosher salt and freshly ground black pepper to taste, if necessary. Serve immediately with mix of white and brown rice.
Photo courtesy of S&W Growers