Vietnamese steak salad served on a bed of greens and tomatoes, topped with pickled onions and a lime dipping sauce. This widely popular Asian dish combines many taste sensations and creates a harmony of flavors with every bite. The “shaking” in the name refers to the tossing of the beef back and forth in the wok after it’s quickly seared.
Ingredients
- 1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
- 5 cloves crushed garlic
- 1 tbsp agave or sugar
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp thick soy sauce, or use low sodium soy sauce
- 1/2 cup rice vinegar
- 1 1/2 tbs sugar, or agave
- 1 1/2 tsp kosher salt
- juice of 1 lime
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked pepper
- 1 small red onion, thinly sliced
- 4 cups watercress leaves or mixed baby greens
- 2 to matoes, thinly sliced
- 1 tbsp canola oil, divided
Directions
- Marinate steak at least 1 hour before cooking, or overnight for best results.
- Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
- For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
- Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.
- Prepare bed of greens and tomatoes in a serving platter and set aside.
- Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
- Heat a large wok or pan over high heat.
- When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.
- Repeat this with the second batch of meat using the remainder of the oil.
- Transfer beef to bed of watercress and tomatoes.
- Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
- Serve with lime dipping sauce.
