Photo: Anna Pelzer
Vietnamese Beef and Watercress Salad
12 ingredients
Serves 4.
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To keep your salad greens crisp, rinse the leaves in cold water, dry them in a salad spinner, wrap them in a kitchen towel and refrigerate for at least 15 minutes before serving. This time in the refrigerator yields greens that are crisper than if spun dry just before serving.
Estimated Nutrition (whole recipe, rough)
489
Calories
29g
Protein
29g
Fat
27g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 garlic cloves, minced
- 2 tsp. Asian fish sauce
- 1 tsp. sugar
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 3 Tbs. olive oil
- 1 1/4 lb. sirloin steak, trimmed of excess fat and cut into cubes
- 1 small red onion, halved and very thinly sliced
- 2 Tbs. rice vinegar
- 2 tsp. canola oil
- 6 oz. watercress, tender leaves and stems only
- 1 cup loosely packed fresh cilantro leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes