35 minutes, plus marinating time
From Gingergrass in Silver Lake. This makes slightly more dressing than is needed for the recipe; it will keep refrigerated for 1 week.
1 teaspoon minced garlic
1 teaspoon ginger powder
1 teaspoon sugar
1/8 cup distilled white vinegar
1/4 cup soy sauce
1/4 cup grapeseed oil
Pinch of freshly ground black pepper
In a medium bowl,
whisk together the garlic, ginger powder, sugar, vinegar, soy sauce, grapeseed oil and black pepper. Set aside. Makes slightly more than one-half cup.
Salad and assembly
8 ounces filet mignon, cut into 1-inch cubes
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic, divided
1 1/2 teaspoons fish sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons diced yellow onions
1 tablespoon oyster sauce
1/2 bunch watercress, washed and dried
1/8 cup thinly sliced red onion
Scant 1 tablespoon dressing
3 green onions, chopped
1. In a nonreactive container,
toss the beef with 1 1/2 teaspoons of the minced garlic, the fish sauce, soy sauce and sugar. Cover and refrigerate at least 2 hours, or up to overnight.
2. Heat a large sauté
pan or wok over high heat and add the oil. Add the beef and sear until browned on all sides, then remove and drain on paper towels.
3. Add the remaining
1 1/2 tablespoons minced garlic and diced onions and sauté for 30 seconds, until aromatic.
4. Return the beef
to the pan and add the oyster sauce, shaking the pan to distribute the flavors, then remove from the heat.
5. In a medium bowl,
toss the watercress with the red onions and a scant tablespoon of the dressing (enough to just coat the greens). Arrange the salad on a plate and top with the cooked beef. Garnish with the chopped green onions; serve immediately.