Notes: For a more colorful salad, use a sweet red onion. Serve with toasted pocket bread.

David Reinbold, Seattle, Washington
Recipe by Sunset May 2001

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 4 main-dish, 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut beef into matchstick-size strips about 1/16 inch thick and no more than 2 inches long; put into a large bowl. In a 4- to 5-quart pan over high heat, bring broth to a boil. Pour over beef and stir. For rare beef, drain at once; for medium, let stand 5 minutes, then drain (save broth for other uses).

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  • In bowl, mix meat with lime juice, lemon juice, and onion; add chili flakes and salt to taste. Cover and chill until cold, at least 1 hour or up to 6 hours, stirring occasionally.

  • Meanwhile, working over a bowl, with a small, sharp knife, cut off and discard peel and white membrane from grapefruit. Cut between fruit segments and inner membranes to release fruit into bowl. Squeeze juice from membranes into bowl; discard membranes.

  • With a slotted spoon, lift beef mixture from bowl and mound equally on plates. Lift grapefruit segments from juice and arrange equally alongside; reserve juice for other uses. Add equal portions of watercress. Spoon beef marinade over fruit and greens. Add fish sauce or more salt to taste.

  • Nutritional analysis per main-dish serving.

Nutrition Facts

213 calories; calories from fat 31%; protein 21g; fat 7.3g; saturated fat 2.6g; carbohydrates 18g; fiber 2.6g; sodium 356mg; cholesterol 53mg.
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