Cambodian Stir-Fried Beef (or tempeh) with Watercress

Cambodian Beef (or tempeh) Stir-Fry

Serves 4

Simple and easy, this Cambodian-inspired dish makes a quick lunch and keeps well for left-overs. Vegetarians can easily replace the beef with tempeh, tofu or seitan; omit the fish sauce. Serve it on a bed of green cabbage for extra fiber and nutrients.

Cooking Tip: The bowl-shape of a wok is used to create more surface area that heats up for cooking. Stir-fries are meant to quick-cook the food just until crisp-tender. Stir-frying goes fast, so make sure to have all your ingredients in place before starting.

2 1/2 tablespoons tamari soy sauce
1 teaspoon fish sauce (find in Asian section at natural foods stores)
2 teaspoons honey or sugar, or several drops liquid stevia extract
Pinch red chili flakes
2 tablespoons coconut oil
1 pound flank or skirt steak, cut into very thin strips across the grain
3 small shallots, sliced thin
2 cloves garlic, minced or sliced
1-inch-piece fresh ginger, minced
1 bunch watercress, most stems removed
1/4 cup chopped almonds or peanuts (optional)

Whisk the tamari, fish sauce, sweetener and chili flakes in a small dish.

Heat the oil in a wok or large saute pan over medium-high heat. Add the beef, shallots, garlic and ginger and stir-fry until the meat cooks through, about 3 minutes.

Pour the sauce into the pan and stir to coat the meat. Remove the pan from the heat and stir in the watercress. Garnish with the optional chopped almonds. Serve immediately.

Food photo by Jackson D. Carson

Copyright: Alison Anton. All rights reserved. 2009.