Vietnamese Beef and Watercress (Print Version)
Tender beef meets crisp watercress in this vibrant Vietnamese-style salad with zesty dressing.
# What You Need:
→ 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 (optional)
# How-To:
01 - In a bowl, combine the sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and black pepper. Mix well and let marinate for 10 minutes.
02 - In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili for the dressing. Stir until sugar dissolves.
03 - Heat a large skillet or grill pan over high heat. Sear the marinated beef for 2–3 minutes per side, or until just cooked through. Remove from heat and let rest for a few minutes.
04 - In a large mixing bowl, combine watercress, red onion, cucumber, carrot, cherry tomatoes, cilantro, and mint.
05 - Slice the cooked beef into bite-sized pieces if needed. Add to the salad. Pour the dressing over the salad and toss gently to combine. Transfer to a serving platter. Sprinkle chopped peanuts on top. Serve immediately.
# Expert Advice:
01 -
- The dressing strikes that perfect balance between salty fish sauce, bright lime, and just enough sweetness to make you want to drink it straight
- Hot seared beef against crisp cool vegetables creates the most satisfying textural contrast in every single bite
02 -
- Never overdress this salad because the watercress will wilt within minutes, so add just half the dressing first and toss before adding more
- The beef must rest for at least 5 minutes after cooking or all those juices will end up on your serving platter instead of in the meat
03 -
- Chill your serving platter in the freezer for 15 minutes to keep the salad crisp longer on hot days
- Always slice the beef against the grain into thin strips, which guarantees tenderness even with quicker cooking