Bo Xao Xà Lách Son – Vietnamese Stir Fry Beef With Watercress
Watercress is high in nutrional value it contains vitamins A, B,C, D, E and K. It also has some medicinal benefits and has been used to assist with coughs and colds in some cultures. The Vietnamese believe it helps purify the blood and detox the system. More interesting information here.
If you haven’t had watercress cooked before then you should try this dish. It’s easy to make and delicious, the watercress’s strong peppery flavour marries well with the beef.
RECIPE: makes 2 serves
A small piece of steak, 100-200gm (I used scotch fillet from the LL Wagu)
1 piece garlic minced
1 tbls oyster sauce
1 tbls soy sauce
1 tbls olive oil
1 bunch of watercress
Half a small onion, finely chopped
1 tbls of fish sauce
Cut the beef into thin strips and marinade for at least 3-4 hours, preferably overnight.
Prepare the watercress by washing it in salted water, making sure you give it a thorough shake so all the bugs come out.
Heat the pan and fry the beef for 2-3minutes, then transfer to a clean plate and set aside. In the same pan add a dash of olive oil and fry the onion until it changes colour. Add the watercress and fish sauce, as soon as it wilts take it off the pan and serve with some rice.
* LL Wagu has a stall at the Flemington Farmers Market
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