Tangy Beef & Watercress Salad

Ingredients:

  • 1 Lb flank steak, or top round
  • 1 Tbsp corn starch
  • 1/4 Tsp fresh ground black pepper
  • 1 large sweet yellow or red onion, halved and sliced
  • 1 half a bulb of fresh Garlic, peeled and diced
  • 1 finger of fresh Ginger, sliced
  • 1 1/2 Tbsp of Extra Dry Olive Oil or Canola Oil
  • 2 bundles of watercress
  • 8 large eggs, medium or hard boiled, quartered or sliced
  • 8 Oz cherry or sweet grape tomatoes
  • 1 cup of Original or Spicy Mama Tang’s!

Instructions:

  1. Trim off the excess fat from beef and thinly slice against the grain.
  2. Combine the beef with 1 cup of Original or Spicy Mama Tangs, cornstarch, black pepper, garlic and 1 Tbsp of Olive oil.
  3. Refrigerate for about 1-2 hours.
  4. Prepare the watercress salad and set aside
  5. Heat 2 Tbsp of Olive oil in a wok or skillet and add the minced garlic and chopped onions
  6. When garlics are lightly brown, add the beef in a single layer.
  7. Cook until browned on one side, then turn over to brown the other side.
  8. Garnish a plate with the watercress and top with beef, onions, tomatoes and eggs.
  9. Drizzle some Original or Spicy Mama Tang’s over the salad according to taste and serve!