Vietnamese Beef and Watercress Salad (Bo Xao Xa Lach Xoong)
This Vietnamese beef and watercress salad is the best and simplest weeknight dinner. Marinated beef is served with watercress, tomatoes, and onions then topped with a simple vinaigrette.
Servings: 4 people
Calories: 415kcal
Equipment
Ingredients
Beef Marinade
- 1 lb ribeye steak thinly sliced
- ½ tsp pepper
- 1 tsp corn starch
- 1 tsp light brown sugar
- ½ tsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Salad
Instructions
- Combine all the ingredients for the beef marinade. Let the beef marinate for 30 minutes. For the best flavor, marinate over night.
- While the beef is marinating, prepare the ingredients for your salad. Mince and cut all your vegetables. Place watercress, yellow onion, and tomatoes onto a large plate or in a big bowl. Set aside.
- Once done marinating, cook your beef! Heat 1 tablespoon of vegetable oil over high heat. Add the garlic and cook for 30 seconds until shiny. Next, add the beef and cook until brown on both sides (3-5 minutes).
- Empty beef onto the vegetables you prepared in step 2.
- Drizzle vinaigrette onto the salad and enjoy!
Notes
- How do you wash watercress? - Watercress has a lot of dirt on it, so I like to let it soak in water for 10 minutes before thoroughly rinsing it.
- Can you eat watercress raw? - Yes you can! In fact, they are best eaten in their raw form!
- Saute beef over high heat for the best results - The beef is best cooked over high heat. The high heat makes it extremely tender in the middle with a nice brown coloring on the outside.
Nutrition
Calories: 415kcal | Carbohydrates: 8g | Protein: 26g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 69mg | Sodium: 387mg | Potassium: 787mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3049IU | Vitamin C: 44mg | Calcium: 111mg | Iron: 3mg