Chilies in this Beef and Watercress recipe can be added minced to the dish or put in whole just to add flavor while cooking, then removed before serving. Either way I think it will bring heat to the meat that can be tempered by the watercress and served on top or with rice. Serves 4 Total Time: about 15 minutes
1/2 lb fillet of beef, trimmed and cut thinly into 2 1/2” pieces
30 sprigs of watercress, rinse, dry, remove stems, chopped
2-3 fresh or dried red chilies, mince or leave whole if removing before serving
1/2 cup beef stock
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 teaspoon dried mustard
2 cloves garlic, finely minced
1 tablespoon vegetable oil
Make your rice according to package instructions.
In a small saucepan bring the stock, soy sauce, sugar mustard to boil. Reduce to simmer and cook 5 minutes. In a skillet heat the oil stir cooking the beef quickly only until it loses its red color, 1-2 minutes. Add in the chilies and stock mixture and cook an additional 2 minutes. (Remove whole chilies). Transfer to a heated dish with a lid. Add the watercress on top of the beef and cover. By the time the dish is taken to the table the watercress will have wilted enough to be delicious. Serve with rice to the side or on top of the rice. Yum Yum!