Japan Sake and Shochu Makers Association | JSS
Colorful and rich in vitamins! Watercress is often used as a garnish for steaks, but in fact, it is highly nutritious. In this recipe, watercress not only supplements vitamin B2, but also helps with healthy skin and mucous membrane protection. Stir-frying all the ingredients together makes the cooking process easier and also increases the flow of nutrients intake. Adding Japanese sake helps to milden the natural odor of beef.
| 200g of beef loin (thinly-sliced) |
| 1 tablespoon of sake |
| A pinch of salt |
| A pinch of pepper |
| 2 bundles of watercress |
| 1/4 of red bell pepper |
| 1 piece of garlic |
| 1 tablespoon of olive oil |
| 1 teaspoon of extra virgin olive oil |
| 1 teaspoon of balsamic vinegar |
| Black pepper as needed |
Step 1:
Bring the beef loin back to room temperature and rub salt, pepper, and Japanese sake onto it.
Step 2:
Cut the watercress into 3-4 cm pieces. Remove the seeds and the core from the red bell pepper and slice it. Then, remove the sprout from the garlic and slice as well.
Step 3:
Put olive oil and garlic in a pan and cook on low heat until aromatic. Remove the garlic from the pan and set it aside. Turn up the heat to high, add (Step 1), and the watercresses and bell pepper when the meat starts to color.
Step 4:
Dish up on a plate, pour extra virgin olive oil and balsamic vinegar, and top with the (Step 3) garlic chips.
