Beef and Watercress Salad Recipe

Ingredients :

350g Fillet steak, partially frozen

1 tablespoon Green peppercorns, roughly chopped

4 cloves Garlic, crushed

3 stems Lemon grass (white part only), very finely sliced

3 tablespoons Cooking oil

1/4 teaspoon Salt

1/4 teaspoon Freshly ground black pepper

250g Watercress

125g cherry tomatoes, halved

4 Spring onions, chopped

2 tablespoons Lime juice

• Cut the steak into thin slices.

• Place the steak, peppercorns, garlic, lemon grass, 2 tablespoons of oil, salt and pepper in a bowl. Mix well, cover and marinate in the refrigerator for 30 minutes.

• Remove the watercress sprigs from the tough stems, break them into small pieces and wash and drain them well.

• Arrange the watercress on a serving platter and place the tomatoes on top around the outside edge.

• Heat the remaining oil in a wok until very hot and lightly smoking.

• Add the beef mixture and stir-fry it quickly until the meat is just cooked.

• Add the spring onion and toss through.

• Remove the beef mixture from the wok, pile it up in the center of the watercress and sprinkle lime juice over the top

• Serve immediately while hot.

Note : Partially freezing the meat for about 30 minutes will makes it firm and therefore easier to slice very finely.