Warm Watercress Salad with Stir-Fried Beef and Kid-Friendly Kim Chee

Total Time:
24 hr 25 min
20 min
24 hr
5 min

4 servings

  • 2 tablespoons soy sauce
  • 2 tablespoons chopped garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 teaspoons minced gingerroot
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound flank steak, sliced into 1/8-inch thick, 2-inch-long slivers
  • 1 tablespoon vegetable oil
  • 1 bunch green onions, cut into 2-inch pieces, green and white parts
  • 2 ounces shiitake mushrooms, stems removed and thinly sliced
  • 1 ounce mung bean sprouts
  • 4 cups fresh watercress, rinsed and patted dry
  • 1 cup Kim Chee, recipe follows
  • 1/4 cup chopped fresh cilantro leave
  • In a large bowl, whisk together the soy sauce, garlic, sesame oil, sugar, ginger, and black pepper in a bowl. Add the steak and toss to coat with the marinade. Cover with plastic wrap and marinate in the refrigerator for a minimum of 24 hours.

  • Heat the oil in a wok or large skillet over high heat. Add the beef and green onions, and cook until the meat is no longer pink, stirring, 2 to 3 minutes. Add the mushrooms and mung beans and cook, stirring, until wilted and warmed through, 30 seconds to 1 minute.

  • Place the watercress in a large bowl and toss with the beef mixture and Kim Chee. Divide among 4 plates and garnish with the cilantro. Serve immediately.

Kid-Friendly Kim Chee:
  • 1/2 pound carrots, peeled and julienned

  • 1/2 large daikon radish (about 1/2 pound), peeled and julienned

  • 2 teaspoons mild paprika

  • Pinch cayenne, optional

  • 2 cups distilled white vinegar

  • 1 cup sugar

  • 2 tablespoons salt

  • 2 tablespoons minced garlic

  • Combine the carrots, radishes, paprika, and cayenne in a large bowl.

  • Combine the remaining ingredients in a small saucepan and bring to a boil. Remove from the heat, stirring to dissolve the sugar. Cool to room temperature.

  • Add the cooled vinegar mixture to the vegetables and stir well. Cover with plastic wrap and let sit at room temperature at least 8 hours or overnight. Refrigerate until ready to serve. (Kim Chee will keep refrigerated in an airtight container for up to 1 week.)

  • Yield: about 4 cups

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