← Nouns Cooking · Vietnamese

Ingredients

• 300 g sirloin or rump steak, very thinly sliced
• 4 cloves Garlic, minced, divided
• 1 tbsp Oyster sauce
• ¼ tsp Black pepper
• 1 Onion, thinly sliced
• 3 tbsp Rice vinegar
• 1 tbsp sugar, for the onion
• 2 bunches Watercress, thick stems trimmed
• 2 Tomato, cut into wedges
• 2 tbsp Vegetable oil
• 2 tbsp fish sauce, for the dressing
• 1 tbsp sugar, for the dressing
• 1 Lime, juiced
• 3 tbsp Water
• 1 Bird's eye chilli, minced
• 2 tbsp roasted peanuts, crushed (optional)

Method

1. Toss the beef with half the garlic, the oyster sauce and pepper. Toss the onion with the vinegar and sugar and leave both for 10 min.
2. Stir the fish sauce, sugar, lime juice, water and chilli together for the dressing. Arrange the watercress and tomato on a platter with the drained onion.
3. Heat the oil in a wok over high heat until smoking. Fry the rest of the garlic for a few seconds, then add the beef in one layer and sear for 1–2 minutes, tossing once, until just browned.
4. Tip the hot beef and its juices over the watercress, spoon over the dressing and scatter with peanuts. Serve at once with rice.

Tips

• Freeze the steak for 20 minutes before slicing to get it really thin.
• Use tamari-based or gluten-free oyster sauce to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Wok and Kin