Warm Beef & Watercress Salad

The Food of Vietnam

Posted by Hardie Grant

About

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 fi nd 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…

SERVES 4–6 as part of a shared meal

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You Will Need (13 things)

  • 2 Large handfuls Watercress , trimmed and washed
  • 1 Small Onion , thinly sliced
  • 1 Tomato , thinly sliced
  • 2 tbsp Vegetable Oil
  • 1 tbsp Finely diced Garlic
  • 300 g lean sirloin or Beef fillet, thinly sliced
  • ¼ tsp Freshly cracked Black Pepper
  • 2 tbsp Nuoc mam cham dipping Sauce
  • 1 Red Chilli , sliced

  • VINAIGRETTE

  • 100 ml White Vinegar
  • 2 tsp Garlic Oil or vegetable oil
  • 1 tbsp Sugar

Steps (5 steps, 60 minutes)

  1. 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. 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. 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. 4

    Add the beef to the salad, then drizzle with the nuoc mam cham and toss together well.

  5. 5

    Transfer to a plate, garnish with the chilli and serve.