Vietnamese Beef Salad

Servings: 6

Marinade:

1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes

5 cloves crushed garlic

1 tbsp agave or sugar

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sesame oil

1 tsp thick soy sauce

(or use low sodium soy sauce)

Vinaigrette

1/2 cup rice vinegar

1 1/2 tbs sugar (or agave)

1 1/2 tsp kosher salt

Dipping Sauce

juice of 1 lime

1/2 tsp kosher salt

1/2 tsp fresh cracked pepperSalad:

1 small red onion, thinly sliced

4 cups watercress leaves or mixed baby greens

1 tbsp canola oil, divided

Marinate steak at least 1 hour before cooking, or overnight for best results. Combinegarlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.

For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens in a serving platter and set aside.

Serving Size: 3 oz beef 

Calories: 268.9 • Fat: 10.1 g • Protein: 27.3 g • Carb: 16.6 g • Fiber: 0.9 g