Watercress Beef Salad Recipe

Ingredients : Serves 4

350 g

1 tablespoon

4 cloves

3 stems

3 tablespoons

1/4 teaspoon

250 g

125 g

2 tablespoons

Fillet steak, partially frozen

Green peppercorns, roughly chopped

Garlic (crushed)

Lemon grass (white part only), very finely sliced

Oil

Salt

Freshly ground black pepper

Watercress

Cherry tomatoes, halved

Spring onions, chopped

Lime juice

Method :

Cut the steak into thin slices.
Place the steak, peppercorns, garlic, lemon grass, 2 tablespoons 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. 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 or heavy-based frying pan 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 (scallions) and toss through.
Remove the beef mixture from the pan, pile it up in the centre of the watercress and sprinkle lime juice over the top.
Serve immediately.

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