Vietnamese Spicy Beef & Watercress Salad with Light Vinaigrette
A vibrant and zesty salad featuring thinly sliced lean beef, crisp watercress, fresh vegetables, and a light rice vermicelli, all tossed in a bright and spicy Vietnamese vinaigrette. Perfect for a warm July day.
Ingredients
- Beef Sirloin200 g
- Rice Vermicelli60 g
- Fish Sauce15 ml
- Red Onion30 g
- Cucumber50 g
- Cherry Tomato50 g
- Garlic5 g
- Sesame Oil2 ml
- Watercress100 g
- Lime Juice20 ml
- Sugar10 g
- Water20 ml
- Chili3 g
Instructions
- 1Step 1
Bring a small pot of water to a boil. Cook rice vermicelli according to package instructions (usually 2-3 minutes). Drain, rinse with cold water, and set aside.
- 2Step 2
Thinly slice beef sirloin against the grain.
- 3Step 3
Prepare vegetables: wash watercress, thinly slice red onion, julienne cucumber, and halve cherry tomatoes.
- 4Step 4
For the dressing: Mince garlic and chili (adjust to desired spice level). In a bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, chili, and sesame oil until sugar dissolves.
- 5Step 5
Heat a pan over medium-high heat. Quickly sear the beef slices for 1-2 minutes per side until cooked to your liking. Do not overcrowd the pan; cook in batches if necessary.
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