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Ingredients : 350 g Fillet steak, partially frozen
1 tablespoon Green peppercorns, roughly
chopped
5 cloves Garlic, crushed
3 stems Lemon grass (white part only),
very finely sliced
3 tablespoons Cooking oil
1/4 teaspoon Freshly ground black pepper
250 g Watercress
125 g cherry tomatoes, halved
4 Scallions, chopped
2 tablespoons Lime juice
Salt to taste
Method :
Use a sharp kitchen knife and cut the
steak into thin slices. Place the meat with garlic, peppercorns, lemon
grass, 2 tablespoons oil, pepper and salt in a bowl. Mix them well and
cover. Set aside to 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 scallions 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.
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