Vietnamese Beef Watercress Salad (Printable Version)
Tender seared beef over crisp watercress with tangy Vietnamese dressing and fresh herbs.
# 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 Steps:
01 - Combine sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and black pepper. Mix thoroughly and marinate for 10 minutes.
02 - Whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili. Stir until sugar completely dissolves.
03 - Heat a large skillet or grill pan over high heat. Sear marinated beef for 2–3 minutes per side until just cooked through. Remove 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 cooked beef into bite-sized pieces. Add to salad, pour dressing over top, and toss gently. Transfer to serving platter and sprinkle with chopped peanuts.
# Helpful Tips:
01 -
- The hot beef against cool greens creates this incredible temperature contrast that wakes up your whole palate
- You can throw everything together in under 30 minutes but it tastes like something you slaved over
02 -
- The beef keeps cooking after you remove it from the pan, so pull it when it's still slightly pink in the center
- Dress the salad right before serving because watercress wilts faster than heartier greens
03 -
- Freeze your beef for 20 minutes before slicing to get those paper-thin cuts that restaurants achieve
- Massaging the watercress gently with your hands before dressing helps distribute the flavor evenly