Hot Beef and Wilted Watercress Salad

8 ounces watercress (2 qt.)

8 ounces fat-trimmed beef sirloin, about 3/4 inch thick

3 tablespoons lime juice

1 1/2 tablespoons fish sauce or soy sauce

1 tablespoon sugar

1 teaspoon coarse-ground pepper

2 teaspoons vegetable oil

1 onion (6 oz.), peeled and thinly sliced

2 cloves garlic, peeled and minced

Salt

Step 1

Rinse watercress and drain well. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths (you should have about 6 cups sprigs); reserve stems for another use or discard. Arrange watercress sprigs in a shallow bowl or on a rimmed serving plate.

Step 2

Rinse beef and pat dry; trim and discard excess fat. Cut into 1/8-inch-thick slices about 3 inches long.

Step 3

In a small bowl, mix lime juice, fish sauce, sugar, and pepper.

Step 4

Set a 10- to 12-inch frying pan over high heat. When hot, add 1 teaspoon oil and tilt pan to coat bottom. Add onion and stir until lightly browned, about 1 minute. Pour onto watercress.

Step 5

Return pan to high heat. Add remaining 1 teaspoon oil and the beef and garlic; stir often until beef is lightly browned, about 2 minutes. Add lime- juice mixture and stir until it boils. Pour from pan over onions and watercress. At the table, mix gently before serving. Add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 293Calories from Fat 34

% Daily Value *
Total Fat 11g17%

Saturated Fat 2.7g14%
Cholesterol 69mg23%
Sodium 562mg24%
Total Carbohydrate 20g7%

Dietary Fiber 4g16%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Hot Beef and Wilted Watercress Salad