Shaking beef from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 136) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on October 11, 2022

    This is very promising. It tastes quite good. Quick to put together. She recommends a well-marbled steak, as the juices end up in the dressing. I used sirloin, which was what I had but was too lean for this purpose. In the future, I'd use flank or maybe even strip.

  • TrishaCP on August 27, 2022

    Simple and delicious.

  • jgreenheck on April 29, 2022

    This is a great dish. Simple, fresh, easy. Putting it in my weeknight rotation…and on my list of easy dinner party options.

  • chawkins on April 30, 2021

    Very easy and quite good. I subbed lime juice for the rice vinegar. Even though we enjoyed the watercress salad, next time to save time, I’ll use bagged arugula that I don’t have to clean and spin dry.

  • Frenchfoodie on April 23, 2021

    Brilliant effort to reward ratio; this was fast and really delicious. The salad I did with iceberg rather than watercress as I love the crunch, otherwise stuck to the recipe.

  • damjih on February 02, 2021

    I have made this a few times, just using whatever Living lettuce they have at the store, instead of watercress, which they definitely don't have. and used Sirloin tip, probably should have just asked the butcher for the correct cut, but this combo worked prefect for me and I wrote it into my copy of the book~

  • KaraCooks on October 07, 2020

    I just made this with flank steak and OMG so awesome and came together so quickly. I will be playing with this for sure.

  • Mollyh on June 15, 2020

    Easy, versatile, light and delicious. I accidentally let it marinate for 48 hours and it was still good. I added lime juice and cucumbers and put the salad on top of rice noodles. Even the kids ate it!

  • Apepin on June 02, 2020

    I used New York strip steak, it was terrific. The watercress is important.

  • julesamomof2 on April 27, 2020

    I've made this recipe twice - it's the perfect balance of salty, acidic, sweet, crunchy, all in one dish. We used filet mignon for the meat which is pricey - but could try less expensive cuts.

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