Warm beef and watercress salad

Warm beef and watercress salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

My parents owned their own restaurant for 20 years. They rarely ate at home because they worked 100-odd hours a week. When they did find time to eat at home, I remember it always being this dish, as it is quick, simple to make and light to eat. Just reading the recipe, I can smell the beef hitting the hot pan of garlic…

Ingredients

Quantity Ingredient
2 large handfuls watercress, trimmed and washed
1 small onion, thinly sliced
1 tomato, thinly sliced
2 tablespoons vegetable oil
1 tablespoon garlic, finely diced
300g lean sirloin or beef fillet, thinly sliced
1/4 teaspoon freshly cracked black pepper
2 tablespoons * nuoc mam cham dipping sauce [rid:8084]
1 red chilli, sliced

Vinaigrette

Quantity Ingredient
100ml white vinegar
2 teaspoons garlic oil or vegetable oil
1 tablespoon sugar

Method

  1. Place the vinaigrette ingredients in a bowl and mix well to dissolve the sugar. In a mixing bowl, combine the watercress, onion and tomato. Dress with the vinaigrette and set aside.
  2. Add the oil and garlic to a hot wok or frying pan. Stir-fry over medium heat for 30 seconds, or until fragrant.
  3. Turn the heat up to high. Add the beef and stir-fry for 1 minute, or until browned, then season with the pepper and a pinch of sea salt.
  4. Add the beef to the salad, then drizzle with the nuoc mam cham and toss together well.
  5. Transfer to a plate, garnish with the chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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