Vietnamese Beef Watercress Salad (Printable)
Tender beef, crisp watercress, and zesty Vietnamese dressing for a refreshing meal.
# What You'll Need:
→ Beef
01 - 10 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp fish sauce
04 - 1 tsp sugar
05 - 1 tbsp vegetable oil
06 - 1 clove garlic, minced
07 - Freshly ground black pepper, to taste
→ Salad
08 - 3.5 oz fresh watercress, washed and trimmed
09 - 1 small red onion, thinly sliced
10 - 1 cucumber, thinly sliced
11 - 1 large carrot, julienned
12 - 10 cherry tomatoes, halved
13 - 2 tbsp roasted peanuts, chopped
14 - 1 small bunch fresh cilantro, roughly chopped
15 - 1 small bunch fresh mint, leaves picked
→ Dressing
16 - 3 tbsp fish sauce
17 - 2 tbsp fresh lime juice
18 - 1 tbsp rice vinegar
19 - 1 tbsp sugar
20 - 1 garlic clove, finely minced
21 - 1 small red chili, finely sliced (optional)
# Directions:
01 - In a bowl, combine the sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and black pepper. Mix well and let marinate for 10 minutes.
02 - In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili for the dressing. Stir until sugar dissolves.
03 - Heat a large skillet or grill pan over high heat. Sear the marinated beef for 2–3 minutes per side, or until just cooked through. Remove from heat and let rest for a few minutes.
04 - In a large mixing bowl, combine watercress, red onion, cucumber, carrot, cherry tomatoes, cilantro, and mint.
05 - Slice the cooked beef into bite-sized pieces if needed. Add to the salad. Pour the dressing over the salad and toss gently to combine. Transfer to a serving platter. Sprinkle chopped peanuts on top. Serve immediately.
# Expert Tips:
01 -
- The dressing hits every note—salty, sour, sweet, spicy—and turns even simple weeknight dinners into something memorable
- Its that rare salad that actually satisfies as a full meal while still feeling incredibly light and fresh
02 -
- Dont overcook the beef—its going to keep cooking slightly after you pull it from the heat, and you want it tender, not tough
- The dressing can be made a day ahead, but only dress the salad right before serving or everything goes sad and wilted
03 -
- Use your sharpest knife for the beef and vegetables—clean cuts make everything taste better
- Let the beef rest before slicing it, otherwise all those juices end up on your cutting board instead of in your salad