The finished recipe. Shaking Beef with Watercress and RiceIngredients 1 to 6. 170 g Rump steak, fat trimmed, in 2 cm cubes (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 60 g Watercress. 100 g Tomato (In wedges.). 50 g Red onion (Sliced thin and soaked in the lime juice for ten minutes.). 1 tbsp, about 15 g TamariIngredients 7 to 12. 1 tsp, about 5 g Fish sauce. 1 tsp, about 4 g Sugar. 6 g Rapeseed oil. 2 cloves, about 6 g Garlic. Juice of a lime Lime juice. A lot, coarsely ground Black pepperStep 1. Toss the beef with the tamari, fish sauce, sugar, crushed garlic and a lot of pepper. Leave for fifteen minutes.Step 2. Lay the watercress, tomato and drained onion on a plate. Pour the lime the onion soaked in over it with a pinch of salt.Step 3. Heat the oil in a wok until smoking hard. Add the beef in one layer and leave it for a full minute, then shake the pan to turn the cubes and cook for another minute. They should be dark outside and pink inside.Step 4. Tip the beef and its juices over the salad and serve with the rice.
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