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Hot Beef and Wilted Watercress Salad

James Carrier
Yield Makes 2 servings
Notes: Serve this main-dish salad with hot cooked rice.


  • 8 ounces watercress (2 qt.)
  • 8 ounces fat-trimmed beef sirloin, about 3/4 inch thick
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce or soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon coarse-ground pepper
  • 2 teaspoons vegetable oil
  • 1 onion (6 oz.), peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • Salt

Nutrition Information

  • calories 293
  • caloriesfromfat 34 %
  • protein 30 g
  • fat 11 g
  • satfat 2.7 g
  • carbohydrate 20 g
  • fiber 4 g
  • sodium 562 mg
  • cholesterol 69 mg

How to Make It

  1. Rinse watercress and drain well. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths (you should have about 6 cups sprigs); reserve stems for another use or discard. Arrange watercress sprigs in a shallow bowl or on a rimmed serving plate.

  2. Rinse beef and pat dry; trim and discard excess fat. Cut into 1/8-inch-thick slices about 3 inches long.

  3. In a small bowl, mix lime juice, fish sauce, sugar, and pepper.

  4. Set a 10- to 12-inch frying pan over high heat. When hot, add 1 teaspoon oil and tilt pan to coat bottom. Add onion and stir until lightly browned, about 1 minute. Pour onto watercress.

  5. Return pan to high heat. Add remaining 1 teaspoon oil and the beef and garlic; stir often until beef is lightly browned, about 2 minutes. Add lime- juice mixture and stir until it boils. Pour from pan over onions and watercress. At the table, mix gently before serving. Add salt to taste.