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Cookish

Ginger-Soy Beef with Watercress

4 Servings

30 minutes

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This unusual cooking method skips browning the meat and instead gets flavor from reducing and concentrating a mixture of soy sauce, sugar, mirin, ginger and the juices released by the beef. We serve the beef on a bed of peppery watercress. To simplify prep, look for prewashed baby watercress sold in bags; if not available, baby arugula is a good option. Serve with steamed rice.

4

Servings

30 minutes

Ingredients

  • 3

    tablespoons white sugar

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Reviews
Lynn C.

Hi Nancy -

This recipe (and others in this style) are from our cookbook, Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish happen. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” Because of this, the recipes are short and don't exactly merit the "step" style we use in the magazine and in other cookbooks. Rather than focus on times and temperature, since everyone's stovetop heat yields somewhat different results, we chose to focus on the visual clue for the short recipes featured in our Cookish book. Look for words like simmer (medium-low), sear (medium-high or high), and soften (medium) to guide you to the right temperature setting and doneness cues, like "until the steak releases its juices" (the visual clue in this particular recipe). That is the indication that you can move on to the next step and/or your cooking is done. These are some of our favorite recipes because they are so easy and open to experimentation. We hope you enjoy them too!

Best,
The Milk Street Team