Vietnamese Beef Cubes
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 1⁄2 lbs beef flank steak, cut into 1 inch cubes
- 2 tablespoons garlic, minced (marinade)
- 1 1⁄2 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
- 1⁄2 cup rice vinegar (for vinaigrette)
- 1 1⁄2 tablespoons sugar (for vinaigrette)
- 1⁄2 tablespoon salt (for vinaigrette)
- 1 lime (squeezed, for dipping sauce)
- 1⁄2 teaspoon kosher salt (for dipping sauce)
- 1⁄2 teaspoon pepper (for dipping sauce)
- 1⁄2 red onion, thinly sliced (soak in vinaigrette)
- 1 bunch watercress, long stems trimmed
- 1 large tomatoes, thinly sliced
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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