Ingredients Jump to Instructions ↓

  1. 2 tablespoons soy sauce

  2. 2 tablespoons chopped garlic

  3. 1 tablespoon sesame oil

  4. 1 tablespoon sugar

  5. 2 teaspoons minced gingerroot

  6. 1/2 teaspoon freshly ground black pepper

  7. 1/2 pound flank steak , sliced into 1/8-inch thick, 2-inch-long slivers

  8. 1 tablespoon vegetable oil

  9. 1 bunch green onions, cut into 2-inch pieces, green and white parts

  10. 2 ounces shiitake mushrooms, stems removed and thinly sliced

  11. 1 ounce mung bean sprouts

  12. 4 cups fresh watercress, rinsed and patted dry

  13. 1 cup Kim Chee, recipe follows

  14. 1/4 cup chopped fresh cilantro leave

Instructions Jump to Ingredients ↑

  1. 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.


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