Overview
If you can't get fresh watercress, you can substitute lettuce leaves but the dish isn't nearly as good.
Ingredients
1 pound of beef tenderloin or any tender cut of beef
4 cloves garlic minced
10 shallots minced
1 tablespoons of fish sauce
1/2 tablespoon of sugar
1/4 teaspoon salt
| | pinch of ground black pepper
1 tablespoon of olive oil
3 tablespoon of canola oil
4 cups of cleaned trimmed watercress
2 medium sweet onions thinly sliced
2 teaspoons of vinegar + 1 teaspoon of fish sauce + 1 tablespoon of sugar
|
Directions
Cut the beef into 1-inch cubes. Marinate the beef in fish sauce, sugar, garlic, shallots, salt, black pepper and olive oil. Mix 2 teaspoons of vinegar, 1 teaspoon of fish sauce, and 1 tablespoon of sugar; then pour over the slices of onion to make an onion pickle. Set aside.
In a skillet or non-stick frying pan heat the canola oil. Under high heat add the meat, shake the frying pan to brown the outside of the cubes, and fry the meat for 4-5 minutes until it's medium rare.
Serve the beef on a platter of prepared watercress topped with the pickled onions.
|
|
|
