Shaking Beef

• Meat
• 6 garlic cloves, minced
• 3 tablespoons medium-dry sherry
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon Chinese five spice powder
• 1 tablespoon vegetable oil, plus more for cooking
• 2 pounds beef tenderloin, cut into 1 in cubes
• Vinaigrette
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoons medium-dry sherry
• 1 tablespoon red wine vinegar
• 2 teaspoons minced fresh ginger
• 2 teaspoons sugar
• 1 garlic clove, minced
• 1 lemon grass stalk, lower 1/3 of the tender inner
• bulb only, minced
• 6 ounces watercress (10 packed cups)
• 1/2 small red onion, very thinly sliced

1. 1. Prepare the Meat. In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five spice powder with the tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or over night.
2. 2. Prepare the Vinaigrette. In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.
3. 3. Mount the watercress and red onion on a platter and toss with half of the vinaigrette. Set 2 large skillets over high heat until very hot, about 2 minutes. Add I tablespoon of oil to each skillet; when simmering, add the meat to both skillets in an even layer. Let cook undisturbed, until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away.

garlic, sherry, soy sauce, sugar, freshly ground pepper, chinese five spice powder, vegetable oil, beef tenderloin, vinaigrette, soy sauce, vegetable oil, sherry, red wine vinegar, fresh ginger, sugar, garlic, lemon grass stalk, only, red onion

Taken from www.epicurious.com/recipes/member/views/shaking-beef-52484671 (may not work)