Vietnamese Beef Watercress Salad (Printable Version)
Tender beef meets crisp watercress in this refreshing Vietnamese-style salad with tangy dressing.
# What You Need:
→ Beef
01 - 10 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp fish sauce
04 - 1 tsp sugar
05 - 1 tbsp vegetable oil
06 - 1 clove garlic, minced
07 - Freshly ground black pepper, to taste
→ Salad
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 tbsp roasted peanuts, chopped
14 - 1 small bunch fresh cilantro, roughly chopped
15 - 1 small bunch fresh mint, leaves picked
→ Dressing
16 - 3 tbsp fish sauce
17 - 2 tbsp fresh lime juice
18 - 1 tbsp rice vinegar
19 - 1 tbsp sugar
20 - 1 garlic clove, finely minced
21 - 1 small red chili, finely sliced
# How to Make It:
01 - Combine the sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and black pepper in a bowl. Mix thoroughly and marinate for 10 minutes at room temperature.
02 - Whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and sliced chili in a small bowl. Stir continuously until the sugar completely dissolves.
03 - Heat a large skillet or grill pan over high heat. Sear the marinated beef for 2 to 3 minutes per side until just cooked through. Remove from heat and allow to rest for a few minutes before slicing.
04 - Combine watercress, red onion, cucumber, carrot, cherry tomatoes, cilantro, and mint in a large mixing bowl. Toss gently to distribute evenly.
05 - Slice the rested beef into bite-sized pieces. Add to the salad mixture, pour the dressing over top, and toss gently to coat. Transfer to a serving platter, sprinkle with chopped peanuts, and serve immediately.
# Expert Tips:
01 -
- The dressing hits every flavor note, hitting salty, sour, sweet, and spicy in one perfect spoonful
- Beef and watercress create that magic combination of rich and refreshing that keeps you coming back
02 -
- Dont overcook the beef, it continues cooking slightly after you pull it from the heat
- The dressing should hit sour first, then salty and sweet, add lime juice or sugar accordingly
03 -
- Partial freeze the beef for 20 minutes before slicing to get paper-thin cuts
- Adjust fish sauce gradually if youre new to cooking with it, start with half