Serves 2 

1 1/4 lb tri-tip (sirloin or filet mignon) Beef: cut into small cubes [squares]

Marinade:
1/2 tsp freshly ground Black Pepper
1 1/2 tsp Sugar
2 cloves garlic, minced
1 tblsp oyster sauce [optional]
1 tsp Fish Sauce
1 tblsp light Soy Sauce

Dressing:
2 Shallot, chopped
1 1/2 tsp light-brown Sugar
1/2 tsp Sea Salt
1/2 tblsp freshly ground Black Pepper
1 1/2 tblsp unseasoned Rice Vinegar or fresh squeezed Lime juice
2-3 cups Watercress, use only the tender leafy parts

2 tblsp Olive or Peanut oil

 

1. In a bowl, combine the freshly ground Pepper, Sugar, Garlic, Fish sauce and Soy sauce. Add Beef cubs and mix well to coat. Set aside for 20 min [or up to 1-2 hours].

2. For the dressing, in large mixing bowl, combine the Shalott, Sugar, Salt, Pepper, and Vinegar or frsh Lime juice. Stir to dissolve the Sugar. Put the watercress on top but hold off on tossing. [if fried onion is avail, add 1-2 tsp].

3. Heat Olive oil in a wok or large skillet over high heat. Add the Beef cubes and spread it out in one layer. Cook in batches, if preferred so. Let the Beef sear for abt 1 min, before shaking the wok or skillet to sear another side. Cook for another 30 sec or so and quickly stir/shake. Cook the beef this way for abt 4 min, until nicely brown-burned [medium-rare].

In between shakes, toss the watercress and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the watercress and may be served immediately with rice or dinner-roll. 

~Bon Appétit!