|
Ingredients:
For The Marinated Beef
- 1 pound thickly cut steak, such as New York strip or rib eye
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- ½ teaspoon sugar
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped garlic
For The Watercress Salad
- 2 tablespoons vinegar
- 1 teaspoon vegetable oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup very thin onion slices, preferably purple onion
- 2 cups bite-sized or torn pieces of watercress, tender spinach, or lettuce leaves
Directions:
To marinate the beef, begin by cutting it into big, bite-sized chunks, about 1 inch square. In a medium bowl, combine the fish sauce, soy sauce, sugar, and pepper and stir well. Add the beef, toss to coat it evenly, and set aside for 20 to 30 minutes while you make the salad. Or cover and refrigerate for up to 1 day.
To make the watercress salad, combine the vinegar, oil, sugar, salt, and pepper in a medium bowl and stir well. Add the thinly sliced onion and toss to coat it with the dressing. Add the watercress to the bowl but don’t toss it yet.
To cook the beef, heat the oil in a large, heavy skillet over high heat until a bit of garlic sizzles at once. Add the beef and let it cook on one side, until nicely browned, 1 to 2 minutes. Shake the pan to turn the meat and cook the other surface the same way. Add the garlic and continue cooking, shaking and searing the meat, until evenly browned. Remove the pan from the heat and set aside while you prepare the serving platter.
Toss the watercress to coat it with the dressing and arrange it on a small serving platter. Scoop up the steak, pile it in the center of the watercress salad, and serve hot or warm.
|
