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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Warm steak on cool salad. Vietnamese style. Ingredients:
1/2 lb beef sirloin steak, cubed into 1-inch cubes |
5 garlic cloves, chopped |
1 teaspoon fish sauce |
1/2 teaspoon sugar |
2 teaspoons canola oil |
1 medium onion |
1 tablespoon vinegar |
black pepper |
1 tablespoon olive oil |
2 cups watercress (i used spring mix instead and usually use more salad) |
1 teaspoon canola oil |
1/2 cucumber, sliced thinly |
Directions:
1. Combine steak, garlic, fish sauce, sugar, and 2 tsp canola oil. Marinate 20 minutes.
2. Slice onion in half lengthwise and then into paper thin slices. Marinate with cucumber in vinegar 20 minutes.
3. Heat remaining 1 tsp canola oil over high heat in skillet. Quickly stir fry steak until seared on the outside and pink on the inside.
4. Combine onion, cucumber, pepper, olive oil, and salad. Toss.
5. Pour steak over salad. Serve immediately.
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