Vietnamese · Lunch
Beef Salad with Watercress
Thinly sliced seared beef sirloin tossed with watercress, shallot, and Vietnamese herbs in a nuoc cham style dressing of fish sauce, lime, and chili. The salad balances tender seared meat against peppery greens, sharp shallot, and a sweet-tart-savory dressing, finished with crushed peanuts for crunch.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
346Calories
31.2gProtein
18.9gFat
14.1gCarbs
7.8gSugar
2.9gFiber
998mgSodium
94mgChol
5.1gSat Fat
880mgPotassium
95mgCalcium
3.6mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim watercress stems, slice shallot and chili thin, mince garlic, and slice beef against the grain.
2
Whisk
Combine fish sauce, lime juice, sugar, and garlic until sugar dissolves to make nuoc cham dressing.
3
Sear
Heat oil in a skillet over high heat until shimmering, then sear beef slices 45 seconds per side until browned but pink inside.
4
Rest
Transfer beef to a plate and rest 5 minutes.
5
Toss
Combine watercress, shallot, mint, and cilantro in a bowl, add half the dressing, and toss gently.
6
Build
Arrange dressed greens on a plate, top with beef and juices, drizzle remaining dressing.
7
Plate
Scatter crushed peanuts and chili slices over top, crack black pepper, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g beef sirloin steak
- 100g100g watercress
- 22 small shallot
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 22 small Thai chili
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 2 tsp10ml vegetable oil
- 18g18g roasted peanuts
- 1/2 tsp1/2 tsp black pepper
