Sunday Nite Dinner

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

1. 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.
2. Trim the stems of the watercress, wash and dry. Set aside.
3. 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.
4. 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