Description
Savory Shaking Beef Salad is a vibrant and flavorful Vietnamese dish that features tender seared beef tossed in a savory-sweet sauce served over fresh watercress or baby greens, complemented by the brightness of red onions and cherry tomatoes. Perfect as a light yet satisfying meal, this salad offers a balance of rich, umami beef and crisp, refreshing vegetables.
Ingredients
For the Beef
- 1 pound Beef Ribeye or New York or Filet Mignon (opt for high-quality cuts for tenderness)
- 1 teaspoon Salt (essential for enhancing flavor)
- 1 teaspoon Black Pepper (use semi-coarsely ground)
For the Sauce
- 2 tablespoons Vegetable Oil (for searing the beef)
- 2 tablespoons Dark Soy Sauce (choose Thai sweet soy for a less salty option)
- 1 tablespoon Oyster Sauce (infuses a sweet and umami profile)
- 1 teaspoon Fish Sauce (for authentic Vietnamese flavor)
- 1 tablespoon Mirin (can be swapped with other sweet cooking wines)
- 1 teaspoon Sugar (adjust according to taste)
- 1 teaspoon Sesame Oil (enhances richness and aroma)
- 1 tablespoon Rice Vinegar (adjust acidity to taste)
For the Salad
- 4 cups Watercress or Baby Greens
- 1 medium Red Onion (thinly sliced)
- 1 cup Cherry Tomatoes (halved for easy eating)
- Lime wedges (for serving)
Instructions
- Prepare the Vegetables and Sauce: Wash the watercress or baby greens thoroughly. Thinly slice the red onion and halve the cherry tomatoes. In a bowl, combine dark soy sauce, oyster sauce, fish sauce, mirin, sugar, sesame oil, and rice vinegar to make the sauce, setting aside for assembly later.
- Season and Sear the Beef: Heat a heavy frying pan over medium-high heat and add enough vegetable oil to coat the bottom. Season the beef with salt and black pepper just before frying. Cook the beef for 3-4 minutes until a nice crust forms, then flip and cook the other side for about 3 minutes. Remove from heat and let the beef rest for 10 minutes to retain juices.
- Sauté Garlic and Prepare Sauce in Pan: Return the pan to medium-low heat and add minced garlic, sautéing for about 30 seconds until fragrant. Pour in the prepared sauce while scraping the bottom of the pan to loosen any browned bits to deepen the flavor. Taste and adjust the sauce acidity with additional rice vinegar as needed.
- Combine Beef with Sauce: Slice the rested beef into bite-sized pieces. Return the beef to the pan with the sauce and gently heat through to coat the beef flavors evenly.
- Assemble the Salad: On a serving platter, arrange the watercress or baby greens as the base. Scatter the sliced red onions and halved cherry tomatoes over the greens. Spoon the warm beef pieces and sauce over the top. Serve immediately with fresh lime wedges on the side for added freshness and acidity.
Notes
- Use high-quality beef cuts like Ribeye or Filet Mignon for the best tenderness.
- Adjust sugar and vinegar in sauce to balance sweetness and acidity to your taste.
- Allow the beef to rest after searing to keep it moist and tender when sliced.
- Serve immediately to enjoy the contrast between warm beef and crisp fresh salad.
- Lime wedges add a nice citrus brightness that complements the savory beef sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
