Warm Beef & Watercress Salad

The Food of Vietnam

https://www.cutoutandkeep.net/projects/warm-beef-watercress-salad • Posted by Hardie Grant

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

You will need

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

Project Budget

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Difficulty

Description

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

Instructions

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.