Watercress In Beef And Pickles

A 10 minutes dish that will bring you to the top. I wasn't that tired and had a little time to go to Whole Food to grab some of my favorite fresh pickles. Creating foods is really fun, especially when we have an idea to share with all my steemian friends. It's not about Big Bucks but at least it's something to do.

It turns out to be an amazing dish, from fresh veggies to the pickles and the sweetness of the beef. You won't resist salivating from imagining the taste of those pickles, slightly spicy. I almost forgot about my husband!

My own original recipe.
Prep Time: 10 minutes / Cook Time 10 minutes

8 oz tender beef
1 bunch of watercress
3 oz of pickled cooper mushroom
6 pickled pepperoncini chili or any chili-cut with or without the seeds
2 oz pickled garlic
1 tbsp butter
Vegetable oil to dip fry

Seasoning for beef:

1 1/2 tbsp soy sauce or less
1/2 tbsp of sugar
1 teaspoon of cornstarch

Method:

Trim the watercress and soak it in cold water with some salt to get the best taste and also it will kill the germs. Rinse in cold water and strain it. Arrange in a serving plate.

Wash the beef, dry it with a paper towel and cut dice then marinate with the seasoning. Heat some of vegetable oil and deep fry the beef for a few seconds. Set aside.

In a clean frying pan, heat a tbsp of butter over medium heat and add the mushroom, garlic and chili. Stir it for a few seconds and mix it well with the beef. Remove the heat then pour it into the watercress.

Mix it and serve.