I'm not sure how traditional this salad is, but I grew up eating this Vietnamese steak and watercress salad. It's a colorful salad with tomatoes and eggs, but the star of the dish is the stir-fried beef and onions. It's a great combination of savory and sweet.
The marinade for the beef is commonly used in Viet stir-fries. It's just a simple mix of fish sauce, soy, sugar and black pepper. As a kid, my mom would lightly dress the watercress in a vinaigrette. This time, we dribbled a little nuoc cham (Viet dipping sauce) over it. It's good either way.
The salad is delicious on its own, but we like to eat it with jasmine rice. Give it a try the next time you want a salad as a meal.
Vietnamese Steak and Watercress Salad Recipe
- 1 1/2 tablespoons fish sauce
- 1/2 tablespoon soy sauce
- 1 tablespoon corn starch
- 2 teaspoons sugar
- 1/4 teaspoon fresh ground black pepper
- 3-4 cloves of garlic, minced
- 1 pound flank steak, skirt steak or sirloin
- 1 large onion, halved and sliced
- 1 1/2 tablespoons canola oil
- 2 bundles of watercress
- 6 large eggs, medium or hard boiled, quartered or sliced
- 8 ounces cherry or grape tomatoes
- Vietnamese dipping sauce (nuoc cham) or vinaigrette
- Trim excess fat and gristle from steak and thinly slice against the grain. In a medium bowl, mix together the fish sauce, soy sauce, corn starch, sugar, black pepper and garlic. Add the beef and toss to evenly coat with marinade.
- Trim the stems of the watercress, wash and dry. Set aside.
- Heat canola oil in a wok over high heat. Add the onions and stir-fry until softened, about 3 minutes. Add the beef and stir-fry until just browned, but still medium rare, about 4-5 minutes. Remove from wok and set aside.
- In a large bowl, lightly dress the watercress with a vinaigrette or Vietnamese dipping sauce. Arrange the watercress on a plate and top with beef, onions, tomatoes and eggs. Enjoy as is or serve with a bowl of jasmine rice (optional).
Makes 4 servings
[tags]vietnamese, flank steak, skirt steak, onions, eggs, easy, tomatoes[/tags]