Pan Asian: Vietnamese Seared Beef Salad

As we approach the dog days of Summer, when nobody feels like cooking, this quick, simple dish is the perfect antidote. All it requires is a quick searing of the meat, which inturn requires a very hot pan (which I did not have this time around). It’s amazing what one can do with a few (staple) ingredients. If you cook as much Asian food as I do, you’ll have a bottle of rice vinegar and a bottle of fish sauce around. The only thing you might have to buy is the rice wine for cooking

The Recipe

1 lb. (500 g) tenderloin beef steak, cubed

1 medium onion, halved and thinly sliced

1 1/2 tbsp. rice vinegar

1 bunch watercress or other salad greens

1 tbsp. olive oil

1/2 tsp. salt

1 tbsp. oil

Marinade:

4 cloves garlic, minced

2 tsp. rice wine, sherry or sake

2 tsp. fish sauce

1 tsp. sugar

1/4 tsp. freshly ground black pepper

1.)   Combine the Marinade ingredients in a large bowl and mix well. Place the beef in the Marinade and mix until the beef is well-coated. Allow to marinate for at least 30 minutes.

2.)   Combine the sliced onion and rice vinegar in a bowl. Set aside for 10 minutes, then squeeze the onion to remove all moisture.

3.)    Combine the onion, watercress or other salad greens, olive oil, and salt on a serving platter and toss to mix thoroughly. Set aside.

4.)   Heat the oil in a wok over high heat. Stir-fry the marinated beef for 1 to 1 1/2 minutes until the meat is seared outside but is still pink inside. Remove from the wok and spread beef evenly on top of salad. Serve immediately.

Serves 4