Recipe by evelyn/athens
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.
Top Review by Sydney Mike
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]
- 1 teaspoon minced garlic
- 1 teaspoon freshly minced chile (any variety)
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 1⁄2 cups watercress, torn into bite-size sprigs
- 2 cups butter lettuce or 2 cups other lettuce, torn into bite-size pieces
- 1⁄4 cup thinly sliced red onion
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 lb beef sirloin or 1 lb flank steak, cut into 1/8-inch-thick slices
- 2 -3 tablespoons vegetable oil
- 2 garlic cloves, sliced
- salt and pepper
- 1⁄4 cup fresh pineapple chunk, in 1/8-inch-thick bite-size pieces
- 20 fresh asian basil leaves, cut in half
Directions See How It's Made
- Combine all dressing ingredients; set aside.
- Gently combine all salad ingredients and arrange on a platter.
- To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- 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.
- Add to the bowl with the dressing. Season with salt and pepper.
- Add the pineapple and Asian basil to the beef mixture.
- Arrange the beef mixture and all its juices on the watercress and serve immediately.