Vietnamese Beef Cubes

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs beef flank steak, cut into 1 inch cubes
  • 2
    tablespoons garlic, minced (marinade)
  • 1 12
    tablespoons sugar (for marinade)
  • 2
    tablespoons oyster sauce (for marinade)
  • 1
    tablespoon fish sauce (for marinade)
  • 2
    teaspoons sesame oil (for marinade)
  • 1
    teaspoon dark soy sauce (for marinade)
  • 2
    tablespoons peanut oil
  • 12
    cup rice vinegar (for vinaigrette)
  • 1 12
    tablespoons sugar (for vinaigrette)
  • 12
    tablespoon salt (for vinaigrette)
  • 1
    lime (squeezed, for dipping sauce)
  • 12
    teaspoon kosher salt (for dipping sauce)
  • 12
    teaspoon pepper (for dipping sauce)
  • 12
    red onion, thinly sliced (soak in vinaigrette)
  • 1
    bunch watercress, long stems trimmed
  • 1
    large tomatoes, thinly sliced
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DIRECTIONS

  • To make the marinade, combine the garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil. Marinate the beef for at least half an hour.
  • Prepare vinaigrette by mixing rice vinegar with salt and sugar.
  • Thinly slice the red onion and put in a shallow dish. Pour 4 tbsp of the vinaigrette over the onions and place in fridge for about 10 minutes. Set the remaining vinaigrette aside.
  • Take the trimmed watercress and spread it on the serving plate. Top it off with the sliced tomatoes and set aside.
  • Prepare the dipping sauce by squeezing the lime juice over the kosher salt and pepper in a small dish.
  • In a large wok or skillet heat the oil over high heat. When it begins to smoke, add an even layer of beef and allow to sear untouched for about 2 minutes. Turn the pieces over to sear the other side for another 2 minutes. If you want the beef well done, stir and cook for an additional 2 minutes.
  • Transfer beef to bed of watercress and tomatoes. Drizzle 4 tbsp of remaining vinaigrette over the beef and greens and top with the red onions.
  • Serve over rice.
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