Shaking Beef
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 104 milligrams
- Sodium
- 918 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 0.5 grams
- Sugar
- 4 grams
- Protein
- 43 grams
- Total: 25 min
- Active: 25 min
Ingredients
1 1/2 cups jasmine rice
1 tablespoon Maggi seasoning or soy sauce
1 tablespoon sugar
1 teaspoon rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 bunch watercress
1 1/2 pounds beef tenderloin, cut into 1-inch cubes
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 red onion, thinly sliced
2 cloves garlic, minced
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Combine the Maggi seasoning, sugar, vinegar, oyster sauce and fish sauce in a small bowl. Put the watercress on a platter.
- Heat a large cast-iron skillet over medium-high heat. Season half of the beef with salt and pepper. Heat 1 tablespoon vegetable oil in the skillet until shimmering. Add the seasoned beef and cook until browned and caramelized on the bottom, 3 to 4 minutes. Flip the meat and cook until browned on the other side, 3 to 4 more minutes. Remove to a plate and repeat with the remaining beef; add to the plate.
- Reduce the heat to medium and add the red onion to the skillet. Cook until slightly softened and translucent, 2 to 3 minutes, adding the garlic in the last minute of cooking. Add the oyster sauce mixture and the beef. Cook, stirring, until the beef is well coated.
- Pour the beef and sauce over the watercress. Divide among plates and serve with the rice.