This warm salad has got it all: healthy, quick and super tasty. The garlicky pepper marinade makes the beef tender and the quick pickled onion adds a soft, sweet texture. Perfect with peppery watercress, you can serve it with steamed rice and greens.
Vietnamese-style Pepper Beef Salad
1 tbsp oil
500g (17oz) thinly sliced beef
200g (7 oz) watercress
juice of 1 lime
steamed greens, to serve (optional)
steamed rice, to serve (optional)
Marinade:
3 tbsp oyster sauce
2 tsp fish sauce
2 garlic cloves, finely chopped
1 tsp ground black pepper
Pickled red onion:
1 small red onion, finely sliced
1 tbsp rice vinegar
1 tbsp sugar
- To make the marinade, mix the ingredients together in a large bowl. Add the beef and mix to combine.
- For the pickled red onion, toss the ingredients together and set aside.
- Heat the vegetable oil in a wok or large frying pan over high heat. When the wok is smoking hot, add beef and stir-fry for 2-3 minutes or until just cooked.
- Place warm beef, watercress and lime juice in a large bowl. Add drained pickled red onion slices. Toss until combined. Serve while it warm with steamed rice and greens if you wish.
