Hot Beef and Wilted Watercress Salad
More From Sunset
Amount per serving
- Calories: 293
- Calories from fat: 34%
- Protein: 30g
- Fat: 11g
- Saturated fat: 2.7g
- Carbohydrate: 20g
- Fiber: 4g
- Sodium: 562mg
- Cholesterol: 69mg
- 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
- 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.
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