SAUTÉED BEEF OVER WATERCRESS

Sautéed beef over watercress is Vietnamese-inspired comfort in a bowl: flank steak marinated in coconut aminos, sesame oil, ginger, and lime, then flash-sautéed with sweet onions, scallions, and garlic. It lands on a bed of peppery raw watercress with a chili-sesame dressing that wilts the greens just slightly. Sweet, savory, peppery, and ready in one hot pan.

SERVES 6

Inspired by a delicious meal at a Vietnamese restaurant in New York City, this dish skips the oyster sauce but stays true to the notion of beef sautéed with lots of onions, garlic and scallions, and served over watercress. The sweetness of the well-cooked onions with the peppery watercress and the flavorful beef offer a tantalizing treat to the taste buds.

INGREDIENTS

FOR THE MARINADE:

¼ cup/60 ml coconut aminos

2 tbsp/30 ml fresh lime juice

2 tbsp/30 ml sesame oil (unrefined, expeller- or cold-pressed)

3 cloves garlic, minced

1 tbsp/20 g raw honey

1 tbsp/15 g fresh ginger, minced

2 tbsp/5 g green onions, chopped

1 tbsp/15 g fish sauce

1 ½ lbs/680 g flank steak

FOR THE DRESSING:

1 tbsp/15 ml fresh orange juice

1 tbsp/15 ml fresh lime juice

1 tbsp/15 ml coconut aminos

1 tsp/7 g raw honey

1 tbsp/15 ml sesame oil (unrefined, expeller- or cold-pressed)

¼ tsp red chili flakes

3 tbsp/45 ml expeller-pressed coconut oil

2 cups/260 g white onion, sliced

¾ cup/40 g scallions, chopped

4 large garlic cloves or 6 medium, minced

2 bunches watercress leaves

COOKING INSTRUCTIONS
Make the marinade by mixing together the coconut aminos, lime juice, sesame oil, garlic, honey, ginger, green onions and fish sauce. Pour over the flank steak. Make sure it is well coated. Cover and marinate for at least 4 hours, up to overnight. Flank steak can be tough, so the longer it marinates the more tender it will become.

Make the dressing by whisking together orange juice, lime juice, coconut aminos, honey, sesame oil and chili flakes. Set aside.

Heat a wok or a large, heavy-bottomed skillet to medium-high heat. Add the coconut oil. Once the oil is warm, add the beef and sauté until cooked through, about 6 to 8 minutes. Set beef aside. Add onions and sauté until translucent, about 7 minutes. Add scallions and garlic and sauté until scallions are soft, about 3 minutes. Add beef back in and sauté until beef is warm, about 2 minutes. Place a large handful of watercress on a plate, drizzle with 2 teaspoons/10 ml of dressing and top with warm beef and onion sauté.

CHEF’S TIP
I prefer using expeller-pressed coconut oil for this dish, as it does not have a strong coconut flavor.

Pro Tips

• Marinate the flank steak at least four hours — the coconut aminos and lime tenderize the tight grain, and this cut is tough enough to need the time.
• Use expeller-pressed coconut oil for cooking; it has a neutral flavor that keeps the dish tasting Vietnamese rather than tropical.
• Cook the onions a full seven minutes until truly sweet and translucent — they balance the peppery watercress and salty marinade.
• Dress the watercress just before plating so the leaves stay perky; the warm beef on top will wilt them to the perfect degree.
• Slice any thick parts of the flank thinner than the rest so the whole steak sautés evenly in the 6 to 8 minutes.

Frequently Asked Questions

Can I use another green instead of watercress?

Yes — baby spinach or arugula work well. Watercress is special for its peppery bite, but any tender, slightly sharp green plays the same role against the sweet beef.

What can I substitute for coconut aminos?

If you tolerate soy, tamari works in the same amount, though it's saltier — cut the fish sauce slightly and taste before adding the full measure.

Can I make this ahead?

The marinated beef and the dressing both hold overnight, making this an ideal quick weeknight finish. Sauté just before serving so the beef stays tender.

Why is my beef tough?

Flank steak needs the long marinate and a quick, hot cook. Overcrowding the wok steams the beef — sauté in batches if your pan is small, and always cut against the grain when serving.

Stav Kogan

SAUTÉED BEEF OVER WATERCRESS

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Servings: 6 servings

Calories: 320

Ingredients Method Nutrition

Ingredients

  

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• ¼ cup (60 ml) coconut aminos
• 2 tbsp (30 ml) fresh lime juice
• 2 tbsp (30 ml) sesame oil (unrefined, expeller- or cold-pressed)
• 3 cloves garlic, minced
• 1 tbsp (20 g) raw honey
• 1 tbsp (15 g) fresh ginger, minced
• 2 tbsp (5 g) green onions, chopped
• 1 tbsp (15 g) fish sauce
• 1 ½ lbs/680 g flank steak
• 1 tbsp (15 ml) fresh orange juice
• 1 tbsp (15 ml) fresh lime juice
• 1 tbsp (15 ml) coconut aminos
• 1 tsp (7 g) raw honey
• 1 tbsp (15 ml) sesame oil (unrefined, expeller- or cold-pressed)
• ¼ tsp red chili flakes
• 3 tbsp (45 ml) expeller-pressed coconut oil
• 2 cups (260 g) white onion, sliced
• ¾ cup (40 g) scallions, chopped
• 4 large garlic cloves or 6 medium, minced
• 2 bunches watercress leaves

Method

 

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Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 26gFat: 19g

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