Total Time
24mins
Prep 20 mins
Cook 4 mins

The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.

Ingredients Nutrition

Directions

  1. Combine all dressing ingredients; set aside.
  2. Gently combine all salad ingredients and arrange on a platter.
  3. To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
  4. Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
  5. Add to the bowl with the dressing. Season with salt and pepper.
  6. Add the pineapple and Asian basil to the beef mixture.
  7. Arrange the beef mixture and all its juices on the watercress and serve immediately.
Most Helpful

I did cut this recipe in half since there were just 2 of us & used a little less than 1/2 teaspoon of the minced chile (Anaheim this time around)! Also used lemon pepper (in Step 5) instead of the S&P! Great on the flavor, & we particularly enjoyed the dressing here! Definitely a keepr recipe ~ Thanks for sharing it! [Made & reviewed while in Asia with the ZWT6]

Sydney Mike May 27, 2010