Description
Savory Shaking Beef Salad: A Flavorful Vietnamese Delight
Ingredients
Scale
- 1 pound Beef Ribeye or New York or Filet Mignon
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Vegetable Oil
- 2 tablespoons Dark Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Fish Sauce
- 1 tablespoon Mirin
- 1 teaspoon Sugar
- 1 teaspoon Sesame Oil
- 1 tablespoon Rice Vinegar
- 4 cups Watercress or Baby Greens
- 1 medium Red Onion
- 1 cup Cherry Tomatoes
Instructions
- Wash the watercress or baby greens, slice the red onion and cherry tomatoes, and mix the sauce ingredients in a bowl for easy assembly later.
- Heat a heavy frying pan over medium-high heat and add enough vegetable oil to coat the bottom. Season the beef right before frying. Cook for 3-4 minutes until a crust forms, then flip and cook for another 3 minutes. Let rest for 10 minutes before cutting into bite-sized pieces.
- Return the pan to medium-low heat, add minced garlic, and sauté for about 30 seconds until fragrant. Pour in the prepared sauce, scraping up the fond to enhance flavor.
- Taste and adjust the sauce with rice vinegar if needed. Add the rested beef back to the pan and gently heat through.
- On a serving platter, layer the greens, then top with red onions and cherry tomatoes. Spoon the beef and sauce over the top. Serve with lime wedges.
Notes
- Opt for high-quality cuts for tenderness.
- Use semi-coarsely ground black pepper.
- Choose Thai sweet soy for a less salty option.
- Infuse a sweet and umami profile with oyster sauce.
- Adjust acidity to taste with rice vinegar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Shaking Beef, Vietnamese Salad, Beef Salad