Ingredients for Vietnamese Shaking Beef Salad
- 1 teaspoon minced garlic
- 1 teaspoon minced chili (optional)
- 2 tablespoons fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1/2 pound watercress
- 1/2 head butter lettuce (optional)
- 1/4 cup thinly sliced red onion
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 1/2 pounds beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup fresh pineapple chunks, diced
- 1/2 cup fresh Asian basil leaves
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
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How to Make Vietnamese Shaking Beef Salad
- **Prepare the Dressing:** In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, grated ginger, minced chili (if using), and minced garlic. Set aside.
- **Prepare the Salad:** Gently wash and trim the watercress. Set aside.
- **Marinate the Beef:** In a medium bowl, combine the thinly sliced beef with the oyster sauce and soy sauce. Toss to ensure the beef is evenly coated. Let it marinate for at least 5 minutes.
- **Stir-fry the Beef:** Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry for about 10 seconds until fragrant.
- **Sear the Beef:** Add the marinated beef to the skillet and stir-fry quickly until the edges are nicely charred, about 2-3 minutes. Do not overcook.
- **Combine with Dressing:** Transfer the beef (including all its juices) to the bowl with the prepared dressing. Gently toss to coat.
- **Season:** Season with salt and pepper to taste.
- **Add Pineapple and Basil:** Stir in the diced pineapple and Asian basil leaves.
- **Assemble and Serve:** Arrange the watercress on a serving platter. Spoon the beef mixture and its juices over the watercress. Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
34g
Fat
41g
Carbs
4g
