Vietnamese Shaking Beef Salad |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well. Ingredients:
1 teaspoon minced garlic |
1 teaspoon freshly minced chile (any variety) |
2 tablespoons fresh lime juice |
2 tablespoons fish sauce |
2 tablespoons sugar |
1 1/2 cups watercress, torn into bite-size sprigs |
2 cups butter lettuce or 2 cups other lettuce, torn into bite-size pieces |
1/4 cup thinly sliced red onion |
2 tablespoons oyster sauce |
2 teaspoons soy sauce |
1 lb beef sirloin or 1 lb flank steak, cut into 1/8-inch-thick slices |
2 -3 tablespoons vegetable oil |
2 garlic cloves, sliced |
salt and pepper |
1/4 cup fresh pineapple chunk, in 1/8-inch-thick bite-size pieces |
20 fresh asian basil leaves, cut in half |
Directions:
1. Combine all dressing ingredients; set aside.
2. Gently combine all salad ingredients and arrange on a platter.
3. To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
4. Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
5. Add to the bowl with the dressing. Season with salt and pepper.
6. Add the pineapple and Asian basil to the beef mixture.
7. Arrange the beef mixture and all its juices on the watercress and serve immediately.
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