Ingredients
¾lbsirloin steak
3tbspsoy sauce,(plus 1 tsp)
2tspAsian sesame oil
dried red pepper flakes
1½cupslong grain rice
1bunchwatercress,(about 5 oz)
1egg
3tbspcooking oil
2scallions,including green tops
Preparation
In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil and a pinch of red-pepper flakes
Bring a medium pot of salted water to a boil.
Stir in the rice and boil for about 10 minutes, or until just done.
Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat.
Put the beef mixture in the pan and cook for 1 to 2 minutes, stirring occasionally, until browned and just cooked. Remove.
Put the watercress and the teaspoon of soy sauce in the pan and cook for about 30 seconds until the watercress is just wilted. Remove.
Reduce the heat to moderate.
Put a few drops of sesame oil in the frying pan.
Add the egg to the pan and cook for about 30 seconds until just done.
Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat.
Add the scallions and ⅛ teaspoon red-pepper flakes and cook, stirring, for 1 minute.
Add the cooked rice to the pan and heat, stirring, for 3 minutes.
Add the remaining 2 tablespoons soy sauce, the beef, watercress and egg.
Heat, stirring, 1 to 2 minutes longer.
Drizzle the remaining teaspoon of sesame oil over the top.
