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  • Shaking Beef with Wilted Watercress and Watermelon

    Ingredients

    Beef

    4 portions

    • Ingredients
      Amount
    • Oyster sauce
      2 Tbsp.
    • Soy sauce
      2 Tbsp.
    • Sugar
      1 Tbsp.
    • Rice wine
      2 Tbsp.
    • Cornstarch
      2 tsp..
    • NY steak or other tender cut beef, cut into 3/4" cubes
      1 1⁄3 lb.

    Dressing

    4 portions

    • Ingredients
      Amount
    • Fish sauce
      3 Tbsp.
    • Water
      3 Tbsp.
    • Lime juice
      4 Tbsp.
    • Sugar
      3 Tbsp.
    • Garlic, minced
      2 tsp.
    • Ginger, minced
      1 Tbsp.
    • Thai Chilies, minced
      1 Tbsp.

    Salad

    4 portions

    • Ingredients
      Amount
    • Watercress
      4 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
      2 cups
    • Canola oil
      3 Tbsp.
    • Red onions, cut lengthwise into ¼” slices
      1 cup
    • Garlic, minced
      1 1/2 Tbsp.

    • Ingredients
      Amount
    • Canola oil
      3 Tbsp.
    • Red onions, cut lengthwise into ¼” slices
      1 cup
    • Garlic, minced
      1 1/2 Tbsp.

    Method

    For the beef

    1. Combine first 5 ingredients in mixing bowl and stir well. Add beef and set aside to marinate for 30 minutes.

    For the dressing

    1. Combine all dressing ingredients, then stir and set aside.

    For the salad:

    1. Gently toss to combine watercress, baby lettuces, and watermelon.
    2. 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.
    3. 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.
     Note: 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.