Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 cups jasmine rice + 2.25 cups water
- 1 lb thinly sliced sirloin or flank steak
- Marinade: 1 tbsp shoyu, 1 tsp cornstarch, 1 tsp neutral oil, 1/4 tsp baking soda, 1/4 tsp black pepper
- 1 medium sweet onion (8 oz), thin wedges
- 4 cloves garlic, thinly sliced
- 2 bunches watercress (about 6 cups), trimmed
- Sauce: 1/2 cup beef broth, 2 tbsp shoyu, 1 tbsp oyster sauce, 1 tbsp cornstarch, 1 tsp sesame oil, 1 tsp sugar, 1/8 tsp white pepper
- 1.5 tbsp neutral oil for the pan
- Lemon wedges, to serve
Do This
- 1. Cook rice: Rinse 1.5 cups rice; simmer with 2.25 cups water, covered, 18 minutes. Rest 10 minutes.
- 2. Marinate beef: Toss slices with marinade; rest 10 minutes at room temp.
- 3. Stir the sauce in a cup until smooth.
- 4. Heat a wok on high 2 minutes; add 2 tsp oil. Sear half the beef 60–90 seconds; repeat with remaining beef.
- 5. Add remaining oil; stir-fry onion 2 minutes, then garlic 30 seconds.
- 6. Return beef; pour in sauce and cook 60–90 seconds until glossy. Fold in watercress 30 seconds to wilt. Serve over rice with lemon.
Why You’ll Love This Recipe
- Classic island comfort: savory shoyu gravy, sweet onion, and peppery watercress over warm rice.
- Weeknight-fast: about 30 minutes, start to finish.
- Balanced texture: tender seared beef, crisp-tender greens, silky sauce.
- Light but satisfying, with a bright squeeze of lemon to finish.
Grocery List
- Produce: Watercress (2 bunches), sweet onion, garlic, lemon, optional scallion
- Dairy: None
- Pantry: Jasmine rice, shoyu (soy sauce), oyster sauce, cornstarch, neutral oil, sesame oil, sugar, white pepper, black pepper, beef broth
Full Ingredients
Steamed Rice
- 1.5 cups (285 g) jasmine rice, rinsed
- 2.25 cups (540 ml) water
- Pinch of kosher salt (optional)
Beef and Quick Marinade
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced 1/8 inch against the grain
- 1 tbsp (15 ml) shoyu (low-sodium soy sauce preferred)
- 1 tsp (3 g) cornstarch
- 1 tsp (5 ml) neutral oil (canola, avocado, or grapeseed)
- 1/4 tsp baking soda (optional, for tenderness)
- 1/4 tsp freshly ground black pepper
Stir-Fry and Sauce
- 1.5 tbsp (22 ml) neutral oil, divided
- 1 medium sweet onion (8 oz / 225 g), halved and thinly sliced into 1/4-inch wedges
- 4 garlic cloves, thinly sliced
- 2 bunches watercress (about 6 packed cups / 8 oz / 225 g), tough ends trimmed
- 1/2 cup (120 ml) beef broth or water
- 2 tbsp (30 ml) shoyu (low-sodium)
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) sugar
- 1/8 tsp ground white pepper
To Serve
- 1 lemon, cut into wedges
- 1 scallion, thinly sliced (optional)
- Toasted sesame seeds (optional)
Step-by-Step Instructions
Step 1: Cook the rice
Combine 1.5 cups rinsed jasmine rice, 2.25 cups water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer 18 minutes. Remove from heat and rest, covered, 10 minutes. Fluff with a fork. Keep warm.
Step 2: Prep the produce
Trim tough ends from the watercress, leaving tender stems and leaves; rinse and spin dry. Peel and slice the sweet onion into 1/4-inch wedges. Thinly slice the garlic. Cut the lemon into wedges. Set everything within arm’s reach for a quick stir-fry.
Step 3: Slice and marinate the beef
Slice the steak thinly against the grain (about 1/8 inch). In a bowl, mix shoyu, cornstarch, neutral oil, baking soda (optional), and black pepper. Add beef, toss to coat, and let stand 10 minutes at room temperature while you make the sauce. Do not marinate longer than 30 minutes if using baking soda.
Step 4: Mix the light shoyu gravy
In a measuring cup, whisk together the beef broth, shoyu, oyster sauce, cornstarch, sesame oil, sugar, and white pepper until smooth. Keep the spoon in the cup; you’ll stir again just before pouring to ensure the cornstarch hasn’t settled.
Step 5: Sear the beef hot and fast
Heat a wok or 12-inch skillet over high heat for 2 minutes until just smoking. Add 2 teaspoons neutral oil, swirl, and add half the beef in a single layer. Sear 60–90 seconds total, tossing once, until browned but still slightly pink. Transfer to a plate and repeat with 2 teaspoons oil and the remaining beef. Wipe out any burnt bits if needed, but leave flavorful fond.
Step 6: Stir-fry onion and garlic
Add the remaining oil to the hot pan. Add onion and stir-fry over high heat for 2 minutes until edges are lightly blistered but still crisp. Add garlic and cook 30 seconds until fragrant. Avoid browning the garlic.
Step 7: Sauce, wilt, and serve
Return the beef and any juices to the pan. Stir the sauce, pour it in, and toss constantly 60–90 seconds until the gravy turns glossy and lightly thickened, coating the beef and onions. Add the watercress and cook 30–45 seconds, just until the leaves wilt and stems stay crisp. Remove from heat. Spoon over hot rice, squeeze lemon over each serving, and garnish with scallion and sesame if using. Serve immediately.
Pro Tips
- For ultra-thin slices, freeze the steak 15 minutes before slicing.
- High heat is key. Preheat the pan until it just smokes to sear without steaming.
- Stir the sauce right before adding; cornstarch settles quickly.
- Watercress wilts fast—add in the last 30–45 seconds for bright color and snap.
- If using regular (not low-sodium) shoyu, reduce shoyu in the sauce by 1 teaspoon.
Variations
- Gingery Mushroom: Add 1 cup sliced shiitakes and 1 tablespoon minced ginger with the onion; sauté 1 extra minute.
- Spicy Island Heat: Stir in 1–2 finely sliced Hawaiian chiles or 1 teaspoon sambal with the garlic.
- Chicken or Tofu: Substitute 1 lb boneless skinless chicken thighs or 14 oz firm tofu. Cook until lightly browned and cooked through before saucing.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet over medium heat with a splash of water, 1–2 minutes, just until hot. For prep, slice beef up to 24 hours ahead and refrigerate; marinate 10–30 minutes before cooking (omit baking soda if marinating longer than 30 minutes and stir in cornstarch right before cooking). Wash and trim watercress up to 1 day ahead and keep wrapped in a damp towel in the fridge.
Nutrition (per serving)
Approximate: 570 calories; 29 g protein; 66 g carbohydrates; 17 g fat; 3 g fiber; 900 mg sodium.
