Lotus Shaking Beef

Vicki in CT's Note:

Warm steak on cool salad. Vietnamese style.

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• ½ lb beef sirloin steak , cubed into 1-inch cubes
• 5 garlic cloves , chopped
• 1 teaspoon fish sauce
• ½ teaspoon sugar
• 2 teaspoons canola oil
• 1 medium onion
• 1 tablespoon vinegar
• black pepper
• 1 tablespoon olive oil
• 2 cups watercress (I used spring mix instead and usually use more salad)
• 1 teaspoon canola oil
• ½ cucumber , sliced thinly

Directions:

1. Combine steak, garlic, fish sauce, sugar, and 2 tsp canola oil. Marinate 20 minutes.
2. Slice onion in half lengthwise and then into paper thin slices. Marinate with cucumber in vinegar 20 minutes.
3. Heat remaining 1 tsp canola oil over high heat in skillet. Quickly stir fry steak until seared on the outside and pink on the inside.
4. Combine onion, cucumber, pepper, olive oil, and salad. Toss.
5. Pour steak over salad. Serve immediately.

Reviews

[Happy Harry #2]

This lovely salad was part of my dinner tonight. The only change I made was instead of cubing the meat, I sliced it thin and quickly stir fried it. This dish is a big deal for me cause I've not eaten red meaat for several years now, but had to try this! I serve it with Tofu Lo Mein, Ten Variety Fried Noodles (Chow Mein), and stir-fry long beans.