Directions

To Prep

1. Cut bottom 7cm off the lemongrass stem, and slice very thinly (keep the remaining portion to flavour soup stocks if you like)
2. Marinate beef in lemongrass, corn flour, fish sauce and soy for at least 1 hr.

To Cook

1. Heat 1 tbsp oil in a wok, add watercress and 2 tbsp water and toss for 1 min. Arrange on a plate and keep warm.
2. Heat remaining oil in the wok, add beef and stir-fry for 3-4 mins or until cooked. Add sweet chilli sauce, stir through, and serve over watercress.
3. Garnish with coriander and sliced chilli.
4. Serve with Jasmine rice.