Prep Time:10 minutes |
Cook Time:10 minutes
This is based very loosely on a dish made famous at The Slanted Door restaurant in San Francisco. I use filet tails which are the super-tender very ends of filet mignon, but cheaper. You can use sirloin or skirt steak instead. You can use all soy sauce instead of adding fish sauce , but it won’t taste as authentic.
2 bunches watercress
1 large ripe avocado
1-1/2 pounds filet tails or sirloin, trimmed of fat
2 limes, juiced
1 tablespoon soy sauce and fish sauce
(or 2 tablespoons soy sauce)
1 teaspoon sugar
freshly ground pepper
3 tablespoons grapeseed, canola or peanut oil
1 large yellow onion, thinly sliced
Trim most of the long stems off watercress, then wash and dry the greens. Spread on a serving platter. Slice the avocado and arrange over watercress. Cut beef into 1-inch strips. In a small bowl, stir together lime juice, soy sauce, fish sauce, sugar, and about 1/4 teaspoon ground pepper. Now you’re ready to cook.
Warm 2 tablespoons of the oil in a flat-bottomed wok or large saute pan over medium-high heat; add the onion and stir until golden, 3 to 4 minutes. Spread onion over watercress and avocado on platter. Add remaining oil to pan and increase heat to high; add beef in one layer. Let cook until browned on one side, about 2 minutes, then stir-fry meat until no longer pink on the outside, about 2 minutes. Stir lime juice mixture, pour into pan and boil for 30 seconds. Pour meat and sauce over watercress and avocado and serve immediately.