Vietnamese Beef and Watercress Salad (Bo Xao Xa Lach Xoong)
This Vietnamese beef and watercress salad is the best and simplest weeknight dinner. Marinated beef is served with watercress, tomatoes, and onions then topped with a simple vinaigrette.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb ribeye steak (thinly sliced)
- ½ tsp pepper
- 1 tsp corn starch
- 1 tsp light brown sugar
- ½ tsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 4 cloves garlic (minced)
- 10 oz watercress (cut into 1 inch long pieces)
- 3 tomatoes (medium sized, thinly sliced)
- ½ cup vinaigrette (any vinaigrette of your choosing)
Instructions
- 1
Combine all the ingredients for the beef marinade. Let the beef marinate for 30 minutes. For the best flavor, marinate over night.
- 2
While the beef is marinating, prepare the ingredients for your salad. Mince and cut all your vegetables. Place watercress, yellow onion, and tomatoes onto a large plate or in a big bowl. Set aside.
- 3
Once done marinating, cook your beef! Heat 1 tablespoon of vegetable oil over high heat. Add the garlic and cook for 30 seconds until shiny. Next, add the beef and cook until brown on both sides (3-5 minutes).
- 4
Empty beef onto the vegetables you prepared in step 2.
- 5
Drizzle vinaigrette onto the salad and enjoy!