Vietnamese · Dinner
Stir Fried Beef With Watercress
Sliced beef sirloin stir-fried over high heat with garlic, then tossed with watercress just long enough to wilt, finished with an oyster-sauce and fish-sauce glaze. Served over steamed jasmine rice, the dish balances peppery greens against seared, savoury beef in a fast Vietnamese weeknight preparation.
$6
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
40.2gProtein
19.8gFat
33.6gCarbs
5.4gSugar
1.9gFiber
1085mgSodium
114mgChol
5.9gSat Fat
870mgPotassium
150mgCalcium
4.6mgIron
2.9mcgVitamin B12
19mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic. Trim tough watercress stems and set all ingredients beside the wok.
2
Marinate
Toss sliced beef with soy sauce and cornstarch in a bowl; let sit at room temperature for 10 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until it shimmers and smokes slightly. Add beef in a single layer and sear 1-2 minutes per side until browned at edges but still pink in center.
4
Toss
Push beef to the side, add garlic and stir over medium-high heat 20-30 seconds until golden. Add watercress, oyster sauce, fish sauce, sugar, and black pepper; toss over high heat 45-60 seconds until watercress wilts but stays bright green.
5
Plate
Transfer beef and watercress to a plate and serve immediately alongside steamed jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 4 cups120g watercress
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp cornstarch
- 2 tsp10ml soy sauce
- 1 1/2 cup280g steamed jasmine rice, to serve
