WARM WATERCRESS SALAD WITH STIR FRIED BEEF AND KID FRIENDLY KIM CHEE

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons chopped garlic
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons minced gingerroot
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound flank steak, sliced into 1/8-inch thick, 2-inch-long slivers
• 1 tablespoon vegetable oil
• 1 bunch green onions, cut into 2-inch pieces, green and white parts
• 2 ounces shiitake mushrooms, stems removed and thinly sliced
• 1 ounce mung bean sprouts
• 4 cups fresh watercress, rinsed and patted dry
• 1 cup Kim Chee
• 1/4 cup chopped fresh cilantro leave

Instructions

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 beef and green onions, and cook until the meat is no longer pink, stirring, 2 to 3 minutes. Add the mushrooms 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. Serve immediately.

Yield: 4 servings

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