Vietnamese Steak with Watercress

Name: Vietnamese Steak with Watercress
Cuisine: Asian, Vietnamese
Ingredients: 600 g sirloin steak, cut into 4 cm x 4 cm pieces; 3 garlic cloves, roughly chopped; 1tsp salt; 2 tsp white sugar; 1 1/2 tbsp light olive oil; Pinch ground white pepper (I used about 1/4 tsp); 2 bunches asparagus, trimmed, sliced on an angle (blanched); handful sugar snap peas, trimmed, halved on an angle (blanched); Large handful watercress; 1/4 c white wine; 2 tbsp soy sauce; 2 tsp fish sauce; 20 g softened unsalted butter

5 steps

Bill Granger

Updated at: Sun, 17 May 2026 06:49:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories450.6 kcal (23%)

Total Fat28.4 g (41%)

Carbs10.9 g (4%)

Sugars5.9 g (7%)

Protein35.3 g (71%)

Sodium1344.8 mg (67%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gsirloin steak

cut into 4 cm x 4 cm pieces

3garlic cloves

roughly chopped

1 tspsalt

2 tspwhite sugar

1 ½ Tbsplight olive oil

ground white pepper

2 bunchesasparagus

trimmed, sliced on an angle, blanched

sugar snap peas

trimmed, halved on an angle, blanched

watercress

large

¼ cwhite wine

2 Tbspsoy sauce

2 tspfish sauce

20gunsalted butter

softened

Instructions

Step 1

Crush garlic with sea salt in a mortar, combine with garlic, sugar, 1 tbsp oil, white pepper, 1 tsp salt and steak. Cover and let marinate for at least an hour.

Step 2

Heat pan over high heat and add remaining oil (I used grapeseed here).

Step 3

Cook beef and marinade, without touching for 1 minuted. Turn beef and cook for a further 1 minute. Shake the pan for 30 seconds to cook the sides. Remove beef from pan, keep warm.

Step 4

Add wine, soy & fish sauces and butter to fry pan and cook until reduced and thickened.

Step 5

Combine asparagus, snap peas and watercress on a plater, top with pieces of steak and then drizzle with the sauce.