Ingredients:
- 1 piece flank steak, about 1 lb (500 g);
1 bunch watercress, about 1/2 lb (250 g);
1 piece Chinese dry tangerine peel, soak and mince, about 1 teaspoon;
3 water chestnuts (1 1/2 tablespoons), peel and mince.
For marinate
- 1 tablespoon cornstarch;
A pinch cane sugar;
1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market).
For dipping sauce
- 1/4 cup (60 ml) Worcestershire sauce.
Recipe:
Make about 12
- Clean flank steak and pat dry;
- Cut to small piece and mince in food processor;
- Peel water chestnut and mince;
- Make sure soak in water to avoid browning;
- Scrat off the white part of tangerine peel and mince;
- Add minced Chinese dry tangerine and water chestnuts;
- Marinate and mix well;
- Place watercress on the bottom of a shallow bow, don’t use tough part;
- Ball up minced flank steak to an egg shape;
- Place on top the bed of watercress;
- Put the whole bowl in the wok/pot when water comes to a boil;
- Steam for 7 - 10 minutes;
- Check water level to avoid drying out;
- Turn off heat when cook;
- Serve hot with dipping sauce.