Shaking Beef with Watercress and Watermelon
4
PortionsInspired by the dish bo luc lac, Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, makes Shaking Beef with Watermelon and Wilted Watercress. The recipe showcases the bold flavors and contrasting textures of the Vietnamese kitchen. In a fiery hot pan, she sizzles the spiced beef and then quickly serves it with cool watercress and crunchy watermelon. This Vietnamese-inspired beef salad is cool and refreshing, but also unbelievably savory and satisfying at the same time.
Ingredients
- BEEF
2 Tbsp Oyster sauce
2 Tbsp Soy sauce
1 Tbsp Sugar
2 Tbsp Rice wine
2 tsp Cornstarch
1 1⁄3 lb NY steak or other tender cut beef, cut into 3/4″ cubes
DRESSING- 4 portions
3 Tbsp Fish sauce
3 Tbsp Water
4 Tbsp Lime juice
3 Tbsp Sugar
2 tsp Garlic, minced
1 Tbsp Ginger, minced
1 Tbsp Thai Chilies, minced
SALAD- 4 portions
4 cups Watercress
2 cups Baby lettuces (green or red or oak)
2 cups Watermelon, red seedless, cut into bite-size triangle slices about 1 ½” by ¼” thick
3 Tbsp Canola oil
1 cup Red onions, cut lengthwise into ¼” slices
1 1/2 Tbsp Garlic, minced
Ingredients3 Tbsp Canola oil
1 cup Red onions, cut lengthwise into ¼” slices
1 1/2 Tbsp Garlic, minced
Directions
- FOR THE BEEF
- Combine first 5 ingredients in mixing bowl and stir well. Add beef and set aside to marinate for 30 minutes.
- FOR THE DRESSING
- Combine all dressing ingredients, then stir and set aside.
- FOR THE SALAD:
- Gently toss to combine watercress, baby lettuces, and watermelon.
- Heat large 12″ pan over high heat. Add oil, red onions and garlic and stir to 20 seconds until fragrant. Add beef to pan and allow to sear mostly undisturbed for about 10-20 seconds before flipping over. This helps to brown the surfaces. Cook just until medium.
- Remove from heat. Top salad mix with beef along with onions and juices. Drizzle about 1 ½ tablespoons dressing on each serving and serve remaining dressing on the side.
Shaking Beef with Watermelon and Wilted Watercress
Notes
- Inspired by the classic bo luc lac, this dish showcases the love of contrasts in the Vietnamese kitchen. Beef shaken in a fiery hot pan and served over cool watercress with crunchy watermelon. A drizzle of spicy, limey, gingery fish sauce brings all the flavors forward and together in perfect balance.
- Source: Chef Mai Pham, Star Ginger and Lemon Grass Kitchen, www.starginger.com
