Vietnamese Beef and Watercress (Print)
Tender seared beef with crisp watercress, fresh herbs, and zesty Vietnamese dressing.
# Ingredient List:
→ Beef Marinade
01 - 10 oz beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon fish sauce
04 - 1 teaspoon sugar
05 - 1 tablespoon vegetable oil
06 - 1 clove garlic, minced
07 - Freshly ground black pepper, to taste
→ Salad Components
08 - 3.5 oz fresh watercress, washed and trimmed
09 - 1 small red onion, thinly sliced
10 - 1 cucumber, thinly sliced
11 - 1 large carrot, julienned
12 - 10 cherry tomatoes, halved
13 - 2 tablespoons roasted peanuts, chopped
14 - 1 small bunch fresh cilantro, roughly chopped
15 - 1 small bunch fresh mint, leaves picked
→ Vietnamese Dressing
16 - 3 tablespoons fish sauce
17 - 2 tablespoons fresh lime juice
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon sugar
20 - 1 garlic clove, finely minced
21 - 1 small red chili, finely sliced
# How-To Steps:
01 - Combine sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and black pepper. Mix thoroughly and let marinate for 10 minutes.
02 - Whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and sliced chili until sugar completely dissolves.
03 - Heat a large skillet or grill pan over high heat. Sear marinated beef for 2-3 minutes per side until just cooked through. Rest for a few minutes before slicing.
04 - In a large mixing bowl, combine watercress, red onion, cucumber, carrot, cherry tomatoes, cilantro, and mint.
05 - Slice cooked beef into bite-sized pieces and add to salad. Pour dressing over and toss gently. Transfer to serving platter, sprinkle with chopped peanuts, and serve immediately.
# Expert Suggestions:
01 -
- The interplay of warm, marinated beef against crisp vegetables creates this incredible temperature contrast that keeps every bite interesting
- That Vietnamese dressing hits all the right notes and youll find yourself wanting to put it on everything else in your kitchen
02 -
- The salad wilts quickly once dressed, so dress and toss right before serving to maintain that perfect crisp-tender texture
- Resting the beef after searing is crucial because cutting into hot meat causes all those precious juices to escape onto your cutting board instead of staying in the meat where they belong
03 -
- A mandoline makes quick, uniform work of the cucumber and onion slices if you want restaurant-level precision
- The peanuts really make this dish, so don't skip them unless you have a serious allergy to consider