|20 min||15 min||2|
|341 gm||Beef, top sirloin, lean (Cut into 2 6-oz steaks)|
|1 medium||Red onion|
|1/4 tbsp minced||Ginger root|
|3 stalk(s)||Green onion|
|1/2 tbsp||Coconut vinegar|
|1 tbsp||Coconut aminos, Coconut Secret|
|1 tbsp||Fish sauce|
|2 tbsp||White wine (can swap with traditional Marin, sweetened, low-alcohol sake)|
|1 tsp||Celtic sea salt (to taste)|
1. Prep the stir-fry ingredients
2. Sear the steaks
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak; cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pan.
While the steaks cook, prepare the watercress and make the lime-pepper dipping sauce.
3. Prep the watercress and lime-pepper dipping sauce
In a small bowl, stir together 2 tablespoons lime juice and half the salt and pepper blend; add more of the blend to taste.
4. Finish the stir-fry
In the same pan used for the steak, if dry, add 1 tablespoon oil; warm over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the scallions and garlic; cook until the scallions soften, 1 to 2 minutes.
Add the steak and any accumulated juices. Stir in the stir-fry seasoning base and the mirin or 2 tablespoons white wine or water; cook, stirring to coat, for 1 minute. Remove from the heat; stir in 1 tablespoon butter, if using.
Transfer the watercress to individual plates and top with the stir-fry. Serve with the sweet potatoes and lime-pepper dipping sauce.
NOTE: Roasted sweet potatoes go well with this dish.