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1
For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well.
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2
Heat a large heavy-bottom pan over medium-high until very hot.
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3
Add the butter or oil.
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4
Add the beef cubes shaking the pan to coat the meat with the butter or oil.
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5
Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness).
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6
Add the Cognac and toss the beef before removing from the heat.
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7
For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes.
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8
Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl.
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9
Lightly toss the watercress and shallots with the dressing.
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10
Season with pepper.
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11
Arrange the sliced tomatoes on plates to make a decorative base.
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12
Arrange the watercress around or on top of the tomato slices.
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13
Place the beef in a mound on top of the tomatoes and watercress and serve with the rice.
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14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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15
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
