Hot Beef and Wilted Watercress Salad

Ingredients

• 8 ounces fat-trimmed beef sirloin 
• 2 cloves garlic minced peeled
• 1 teaspoon coarse-ground pepper 
• 3 tablespoons juice of lime 
• 6 oz onion peeled thinly sliced
• 2 servings salt 
• 1.5 tablespoons soya sauce 
• 1 tablespoon sugar 
• 2 teaspoons vegetable oil 
• 2 qt watercress 

Equipment

• bowl
• frying pan

Directions

1. Rinse watercress and drain well. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths (you should have about 6 cups sprigs); reserve stems for another use or discard. Arrange watercress sprigs in a shallow bowl or on a rimmed serving plate.
2. Rinse beef and pat dry; trim and discard excess fat.
3. Cut into 1/8-inch-thick slices about 3 inches long.
4. In a small bowl, mix lime juice, fish sauce, sugar, and pepper.
5. Set a 10- to 12-inch frying pan over high heat. When hot, add 1 teaspoon oil and tilt pan to coat bottom.
6. Add onion and stir until lightly browned, about 1 minute.
7. Pour onto watercress.
8. Return pan to high heat.
9. Add remaining 1 teaspoon oil and the beef and garlic; stir often until beef is lightly browned, about 2 minutes.
10. Add lime- juice mixture and stir until it boils.
11. Pour from pan over onions and watercress. At the table, mix gently before serving.
12. Add salt to taste.