Vietnamese Beef and Watercress

The first time I encountered this salad was at a tiny Vietnamese restaurant in Saigon where the owner insisted I try her house specialty. She brought out this impossibly green bowl with glistening beef slices and told me it would cure my jet lag. One bite of that dressing hit my tongue like sunshine and I knew I had to recreate the magic back home. Now whenever watercress appears at the farmers market, this dish instantly materializes on my dinner table.

Last summer my neighbor Helen dropped by unexpectedly while I was marinating the beef. She stood in my kitchen watching me slice vegetables against the grain and admitted she had always been intimidated by Vietnamese cooking. We ended up eating the entire platter standing at the counter while she took notes on my phone. Now she makes it every Tuesday for her family and sends me photos of their empty bowls.

Ingredients

• Beef sirloin or flank steak 300 g (10 oz) thinly sliced: Slice against the grain and partially freeze the meat for 20 minutes to get those impossibly thin, restaurant-style strips that cook in seconds
• Soy sauce 1 tbsp: Adds depth to the marinade while helping the beef develop that gorgeous caramelized exterior
• Fish sauce 1 tbsp for marinade plus 3 tbsp for dressing: The backbone of Vietnamese cooking, look for a clear amber variety without added sugar for the cleanest flavor
• Sugar 1 tsp for marinade plus 1 tbsp for dressing: Essential for balancing the intense saltiness and creating that addictive sweet-salty finish
• Vegetable oil 1 tbsp: Helps the beef sear rather than steam, giving you those beautiful browned edges
• Garlic 2 cloves divided: One clove goes into the beef marinade, another into the dressing for layers of aromatic punch
• Freshly ground black pepper: Don't be shy here, the beef needs substantial seasoning to stand up to the bold dressing
• Fresh watercress 100 g (3.5 oz): Its peppery bite cuts through the rich beef while holding up beautifully under the tangy dressing
• Red onion 1 small thinly sliced: Soak the slices in ice water for 10 minutes to mellow their harsh bite while keeping their crisp texture
• Cucumber 1 thinly sliced: English or Persian cucumbers work best here since their thin skins need no peeling
• Carrot 1 large julienned: A julienne peeler makes quick work of this, or use the largest holes on a box grater for similar results
• Cherry tomatoes 10 halved: Their sweetness balances the sharp onion and peppery watercress perfectly
• Roasted peanuts 2 tbsp chopped: Toast them in a dry pan for 2 minutes right before serving to wake up their nutty flavor
• Fresh cilantro and mint 1 small bunch each: The mint is non-negotiable here, it makes the whole dish taste incredibly fresh and bright
• Fresh lime juice 2 tbsp: Use freshly squeezed lime juice, never bottled, for the brightest, most authentic flavor
• Rice vinegar 1 tbsp: Adds a gentle acidity that rounds out the sharper lime juice without overpowering
• Red chili 1 small finely sliced: Leave the seeds in if you love heat, or remove them for a more family-friendly version

Instructions

Marinate the beef:

Combine the sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and generous black pepper in a bowl. Let it sit for 10 minutes while you prep everything else.

Whisk together the dressing:

Mix the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and sliced chili until the sugar completely dissolves. Taste and adjust the balance to your liking.

Sear the beef:

Get a large skillet ripping hot over high heat, then cook the marinated beef for 2 to 3 minutes per side. Let it rest briefly so the juices redistribute.

Assemble the salad:

Toss the watercress, onion, cucumber, carrot, tomatoes, cilantro, and mint in a large bowl. Slice the beef into bite-sized pieces and add it to the vegetables.

Bring it all together:

Pour the dressing over everything and toss gently with your hands to coat evenly. Mound onto a platter and scatter those roasted peanuts across the top.

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My brother-in-law claimed he hated watercress until I served him this salad last Christmas. He ate three helpings and finally admitted he had only ever tried it watery and raw from a bag. Seeing someone completely change their mind about an ingredient they have disliked for years reminded me why I love cooking so much.

Making Ahead

The dressing keeps beautifully in a sealed jar in the refrigerator for up to a week, actually developing deeper flavor as the garlic and chili infuse. Prep all your vegetables in advance and store them separately in the crisper drawer lined with paper towels. Marinate the beef up to 4 hours before cooking, but never longer or the texture will turn mealy.

Protein Variations

Grilled shrimp work spectacularly here, just reduce the cooking time to 1 to 2 minutes per side. For a vegetarian version, use extra firm tofu pressed for 30 minutes then seared until golden and crispy on all sides. Even leftover rotisserie chicken shredded into strips makes for an incredibly quick weeknight dinner.

Perfect Pairings

A crisp Vietnamese lager or dry Riesling cuts through the richness of the beef beautifully. For something non-alcoholic, try an iced lemongrass tea with plenty of mint leaves. If you want to turn this into a more substantial meal, serve it alongside steamed jasmine rice or grilled rice paper rolls.

• Set out extra lime wedges at the table so everyone can adjust the brightness to their taste
• Toast the peanuts right before serving because their warmth contrasts perfectly with the cold salad
• Have plenty of napkins ready because this is definitely a two handed, get messy kind of meal

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This salad has become my go-to for impromptu gatherings because it looks stunning and comes together in under 30 minutes. Watching friends gather around the platter, stealing bites while I finish garnishing with peanuts, is exactly what cooking should feel like.

Recipe Q&A

→ Can I prepare the beef ahead of time?

Yes, you can marinate the beef up to 24 hours in advance. Store it in the refrigerator and cook just before serving for the best results. The salad vegetables and dressing can also be prepped earlier, but toss everything together right before serving to maintain freshness and crunch.

→ What cuts of beef work best for this salad?

Flank steak and sirloin are ideal choices as they're lean, flavorful, and tenderize beautifully when marinated. Slice the beef thinly against the grain before marinating to ensure maximum tenderness. skirt steak is another excellent option that works well with quick cooking methods.

→ How can I adjust the spice level?

The heat primarily comes from the optional fresh red chili in the dressing. Start with half a chili or omit it entirely for a mild version. If you enjoy spicy food, add the whole chili or even increase to two. You can also add sliced chilies as a garnish for those who want extra heat.

→ Can I make this dish with other proteins?

Absolutely. Grilled shrimp works wonderfully and cooks even faster than beef. For a vegetarian version, use firm tofu slices or halloumi. Grilled chicken breast is another great alternative—just adjust cooking time accordingly. The dressing and salad base pair beautifully with all these proteins.

→ How do I store leftovers?

For best results, store components separately. Keep the cooked beef, salad vegetables, and dressing in separate airtight containers in the refrigerator. The beef will keep for 2-3 days, while the vegetables stay fresh for 1-2 days. Assemble just before serving—the salad becomes soggy if dressed and stored.

→ What can I substitute for fish sauce?

Fish sauce is essential for authentic Vietnamese flavor, but you can use soy sauce or tamari as a substitute. The taste profile will shift slightly, but you'll still get a salty, savory element. For a closer match to fish sauce's umami, try a mixture of soy sauce with a small amount of anchovy paste or minced seaweed.