Beef and Watercress Salad Recipe

Ingredients :

350g Fillet steak, partially frozen 1 tablespoon Green peppercorns, roughly chopped 4 cloves Garlic, crushed 3 stems Lemon grass (white part only), very finely sliced 3 tablespoons Cooking oil 1/4 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 250g Watercress 125g cherry tomatoes, halved 4 Spring onions, chopped 2 tablespoons Lime juice

Method : Cut the steak into thin slices. Place the steak, peppercorns, garlic, lemon grass, 2 tablespoons of oil, salt and pepper in a bowl. Mix well, cover and marinate in the refrigerator for 30 minutes. Remove the watercress sprigs from the tough stems, break them into small pieces and wash and drain them well. Arrange the watercress on a serving platter and place the tomatoes on top around the outside edge. Heat the remaining oil in a wok until very hot and lightly smoking. Add the beef mixture and stir-fry it quickly until the meat is just cooked. Add the spring onion and toss through. Remove the beef mixture from the wok, pile it up in the center of the watercress and sprinkle lime juice over the top Serve immediately while hot. Note : Partially freezing the meat for about 30 minutes will makes it firm and therefore easier to slice very finely.