This vibrant Vietnamese-inspired dish balances textures and flavors beautifully. Tender beef cubes are marinated in garlic, pepper, and sugar before being flash-fried to a golden crust. The heat of the beef is cooled by a bed of fresh, peppery watercress. Thinly sliced onions are quickly pickled in vinegar and oil, adding a sharp, acidic crunch that cuts through the richness of the meat. It’s an elegant yet simple meal that comes together quickly, perfect for a light dinner or a sophisticated lunch. The combination of savory, sweet, and tangy notes makes this a memorable experience without requiring complex techniques or hard-to-find ingredients.
Fried Beef With Watercress Salad(Bo Luc Lac
Description
This vibrant Vietnamese-inspired dish balances textures and flavors beautifully. Tender beef cubes are marinated in garlic, pepper, and sugar before being flash-fried to a golden crust. The heat of the beef is cooled by a bed of fresh, peppery watercress. Thinly sliced onions are quickly pickled in vinegar and oil, adding a sharp, acidic crunch that cuts through the richness of the meat. It&# 226;ÂÂs an elegant yet simple meal that comes together quickly, perfect for a light dinner or a sophisticated lunch. The combination of savory, sweet, and tangy notes makes this a memorable experience without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Cut the beef fillet into 3/4-inch cubes.
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In a bowl, mix the beef cubes with 2 cloves of crushed garlic, 1/2 teaspoon black pepper, 1/2 teaspoon granulated sugar, and 1 tablespoon of oil.
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Let the meat marinate for at least 30 minutes, or up to 1 hour.
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Meanwhile, cut the large onion lengthwise into very thin strips.
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Place the onion strips in a small bowl and toss with vinegar, 1/4 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon black pepper, and 2 tablespoons of oil. Set aside to pickle.
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Rinse the watercress thoroughly, drain well, and arrange it on a serving platter.
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Heat 2 tablespoons of oil in a wok or large skillet over high heat.
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Add the remaining 3 cloves of crushed garlic and a pinch of sugar to the hot oil.
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Fry the garlic until fragrant and lightly golden, about 30 seconds.
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Add the marinated beef to the pan and stir-fry for 2-3 minutes, until the beef is just cooked through and seared.
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Spoon the fried beef over the watercress, then top with the pickled onion mixture. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 388.9kcal
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 8.5g43%
- Cholesterol 88.5mg30%
- Sodium 91.8mg4%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 30.2g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use tender cuts of beef like fillet or sirloin to ensure the meat remains juicy when seared quickly.
The watercress should be fresh and crisp; if it wilts, the texture will suffer. Drain it very well to avoid a watery dish.
If you find the watercress too peppery, you can mix it with mild lettuce or arugula to balance the flavor.
The pickled onions can be prepared up to a few hours in advance, which allows the flavors to meld.
