Hands On Time : 15 MINUTES
Cooking Time: 15 MINUTES
1 ½ tsp caster sugar
1 tsp fish sauce
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
250g sirloin or fillet steak, thinly sliced
2 tbsp sunflower oil
1 garlic clove, thinly sliced
½ red onion, thinly sliced
2 spring onions
100g shiitake mushrooms, thinly sliced
Juice of 1 lime
Sea salt and white pepper
1)Make sure your wok is over a really high heat.
2)When hot, add oil to your wok. Add the steak and half of the dark soy sauce, rice wine vinegar, fish sauce and a pinch of white pepper and sugar. Turn to coat the steak in the mixture. Fry for a minute or so until it browns nicely,. Scoop out with a slotted spoon into a dish and set aside.
3)Add the remaining tablespoon of oil to the pan, cut the spring onions into batons and add it to the pan along with the mushrooms, garlic and red onion and the other half of the dark soy sauce, rice wine vinegar and fish sauce.Fry for a minute, return the beef to the pan shaking the pan to bring everything together.
4) Divide the watercress between 4 plates then top with the beef and vegetables. Drizzle the lime juice all over the beef, and serve.