Ingredients

• 3 1/2 fluid ounces/100 ml white vinegar
• 2 teaspoons garlic oil (or vegetable oil)
• 1 tablespoon sugar
• 1 bunch watercress, trimmed and washed
• 1 small onion, thinly sliced
• 1 tomato, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon finely diced garlic
• 10 1/2 ounces/ 300 g lean beef, finely sliced
• Salt and freshly ground black pepper
• 2 tablespoons nuoc cham
• 1 chile, sliced

Browse by ingredient

Instructions

1. Place the vinegar, oil, and sugar in a bowl and mix well. In a mixing bowl, add watercress, onions, tomato and dress with vinaigrette. Set aside.
2. In a hot wok or pan, add oil and cook garlic until fragrant.
3. Turn heat to high adding beef and stir fry for 1 minute until browned, then season with a pinch of salt and 1/2 teaspoon pepper.
4. Add the beef to the salad bowl then dress with nuoc cham. Mix well, then transfer to a plate and garnish with chile.