Lemongrass Steak and Watercress in Gravy

Steak and watercress stir-fried and then slow cooked in a delicious broth that thickens into gravy. This is such a comforting meal and perfect for a cold day. Its best served over a bed of rice with extra gravy on top! If you try this, tag me; love seeing your foodie photos (:

What you’ll need:

Servings: 4

• 2 lbs ribeye or steak (cut of choice)

• 12oz fresh watercress

• 4 tsps minced lemongrass

• 1 tsp turmeric

• 2 tsps onion powder

• salt

• black pepper

• 6 garlic cloves

• 1 1/2 cups water

• 2 tsps chicken bullion

• 3 tsps fish sauce

• 1 tsp mushroom dark soy sauce

• 1 tsp monk fruit sweetner

• 2 tsps cornstarch

Instructions:

*Make sure all produce washed and dried properly

1. Prep steak, garlic, and watercress— cut watercress in half and cut steak into bite sized pieces. Rough chop garlic. Set aside.

2. Transfer steak into a mixing bowl and season with lemongrass, turmeric, onion powder, chopped garlic cloves, salt, and black pepper. Mix well. Set aside.

3. Prep broth- Combine water, chicken bullion, fish sauce, mushroom dark soy sauce, sweetener, and cornstarch. Set aside.

4. Heat up a medium-large wok on high heat and add in a few tsps of olive oil— Once heated through add in seasoned steak and stir fry for a minute until garlic is fragrant and steak is halfway cooked.

5. Add in watercress and broth; Gently mix to combine and let broth come to a rolling boil.

   *Add more water here if needed; be sure to adjust seasonings if you do add more water here.

6. Once broth comes to a rolling boil, lower heat to medium-low and let simmer for about 15-25 minutes or until watercress is soft and broth thickens.

7. Enjoy over rice and scoop some extra gravy on top. Add some cut up thai chili on top if you like spice!