Vietnamese Beef and Watercress (Printable)
Tender beef meets crisp watercress in a vibrant Vietnamese-style salad with tangy dressing and fresh herbs.
# What You'll 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 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 briefly.
04 - Combine watercress, red onion, cucumber, carrot, cherry tomatoes, cilantro, and mint in a large mixing bowl.
05 - Slice cooked beef into bite-sized pieces. Add to salad, pour dressing over, and toss gently. Transfer to platter, sprinkle with peanuts, and serve immediately.
# Tips from dashanddishes:
01 -
- The beef gets impossibly tender from a quick marinade while the vegetables stay snappy fresh
- That Vietnamese dressing hits every note, salty tangy sweet and just enough heat to make things interesting
- It comes together faster than delivery and tastes like something you would travel across town for
02 -
- Don't overcook the beef, it goes from perfect to tough in about 30 seconds
- The dressing can be made ahead but toss the salad right before serving or everything gets soggy
- Room temperature beef slices better than hot from the pan, so let it rest those few minutes
03 -
- Freeze the beef for 20 minutes before slicing, it'll cut as cleanly as paper
- Toast your peanuts in a dry pan for 2 minutes first, the aroma alone will change everything