Fast, easy and delicious beef stir fry, served with fresh watercress, lime wedges and rice. Optional lime and salt dipping sauce, as well!
1/4tspfreshly ground black pepper
2Tbspvegetable, canola or other neutral cooking oil
5Tbspsoy sauce (low sodium, if you have)
2stalksgreen onion, cut in to 1-inch pieces(green part only)
1/2small onion, thinly sliced(red or yellow onion)
1Tbspcornstarch mixed with 1 Tbsp. water
Juice of 1 lime
1/2tspKosher salt (or 1/4 tsp. fine salt)
1/8tspfreshly ground pepper
Combine beef with marinade ingredients and stir to coat well. Cover and refrigerate 2 hours.
Make sauce by stirring together all the sauce ingredients. Set aside. If serving with rice, start the rice cooking about 15 minutes before you start cooking the beef. Cut green onion and onion and set aside.
Heat 1 Tbsp. of the oil in a wok over medium-high heat until very hot. Add 1/2 of the beef, 1/2 of the green onion and 1/2 of the red onion to the pan in one layer and allow to cook, undisturbed for 2 minutes. Flip over and cook the other side of the meat for 1 minute. Remove to a plate and repeat process with other half of the beef, green onion and red onion.
Add sauce to pan, shaking to loosen the meat. Add beef from plate back in to the pan. Cook, until sauce simmers, then add cornstarch mixture. Cook until sauce is hot and thickened.
To serve, place some fresh watercress on a plate. Top with hot beef. Serve with some rice and additional lime wedges and/or lime dipping sauce.
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