Vietnamese Shaking Beef over Watercress

• 1 pound Filet Mignon Or Ribeye Beef, Cubed
• 1 Tablespoon Fresh Garlic, Minced
• 1 whole Shallot, Thinly Sliced
• Vegetable Oil
• Black Pepper
• 1 Tablespoon Unsalted Butter
• Maggi Seasoning Sauce
• 3 cups Fresh Watercress, Washed And Dried
• 2 Tablespoons Rice Wine Vinegar
• Fried Shallots (optional)

1. In a large bowl, mix beef, garlic, sliced shallots, and 1 tablespoon oil.
2. Season heavily with pepper.
3. Heat a large wok over medium-high heat.
4. Add a tablespoon of oil to the pan and when it begins to slightly smoke, carefully toss in the beef.
5. Quickly stir-fry for 2-3 minutes and remove from heat.
6. Stir in the butter and add several dashes of Maggi seasoning to taste.
7. In a separate bowl, quickly toss the watercress with the rice vinegar and arrange on a plate.
8. Pour the beef and the juices over the top of the watercress and season with additional black pepper.
9. Optional: sprinkle the top with the fried shallots.

filet, fresh garlic, shallot, vegetable oil, black pepper, butter, seasoning sauce, fresh watercress, rice, shallots

Taken from tastykitchen.com/recipes/main-courses/vietnamese-shaking-beef-over-watercress/ (may not work)