Stir-Fried Beef and Greens
This easy beef stir-fry will save you from take-out Chinese every time.
- Total Time:
- Servings: 4
Source: Everyday Food, May/June 2003
- 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4-inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 tablespoon fresh ginger, minced
- 3 stalks celery, sliced 1/2 inch thick diagonally
- 2 bunches watercress
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.