A French-inspired Vietnamese beef stir fry.

Buck

Gallery

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Beef Marinade:
Vinaigrette:
Dipping Sauce:

Directions

Instructions Checklist
  • Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.

    Advertisement
  • Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.

  • Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.

  • Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.

  • Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

Cook's Notes:

I like to serve this next to some of type Asian rice pilaf. One suggestion is simple tomato rice. (1/2 teaspoon garlic powder, 2 tablespoons butter, 3 to 4 tablespoons ketchup and 2 cups cooked rice.)

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

293 calories; protein 21.7g; carbohydrates 13.3g; fat 17.4g; cholesterol 60.5mg; sodium 1238.2mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2016
I recommend letting the beef sit in the marinade at least 4 hours. Not only does the flavor have time to penetrate but it makes the beef all the more tender. The vinegar/sugar blend is absolutely perfect for the onions but again I recommend letting the onions sit in it at least an hour instead of only 10 minutes AND half of an onion was plenty. My one and only complaint is that the watercress is a little overpowering with all of its bitter radish-y flavor. Next time I will use half watercress and half baby spinach. Overall great recipe and one I will make again with minor adjustments. Two thumbs up from the hubs! Read More
(1)
Advertisement