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1
In a large bowl, whisk together the soy sauce, garlic, sesame oil, sugar, ginger, and black pepper in a bowl.
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2
Add the steak and toss to coat with the marinade.
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3
Cover with plastic wrap and marinate in the refrigerator for a minimum of 24 hours.
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4
Heat the oil in a wok or large skillet over high heat.
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5
Add the beef and green onions, and cook until the meat is no longer pink, stirring, 2 to 3 minutes.
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6
Add the mushrooms and mung beans and cook, stirring, until wilted and warmed through, 30 seconds to 1 minute.
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7
Place the watercress in a large bowl and toss with the beef mixture and Kim Chee.
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8
Divide among 4 plates and garnish with the cilantro.
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9
Serve immediately.
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10
1/2 pound carrots, peeled and julienned
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11
1/2 large daikon radish (about 1/2 pound), peeled and julienned
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12
2 teaspoons mild paprika
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13
Pinch cayenne, optional
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14
2 cups distilled white vinegar
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15
1 cup sugar
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16
2 tablespoons salt
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17
2 tablespoons minced garlic
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18
Combine the carrots, radishes, paprika, and cayenne in a large bowl.
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19
Combine the remaining ingredients in a small saucepan and bring to a boil.
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20
Remove from the heat, stirring to dissolve the sugar.
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21
Cool to room temperature.
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22
Add the cooled vinegar mixture to the vegetables and stir well.
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23
Cover with plastic wrap and let sit at room temperature at least 8 hours or overnight.
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24
Refrigerate until ready to serve.
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25
(Kim Chee will keep refrigerated in an airtight container for up to 1 week.)
