Vietnamese-Inspired "Shaking Beef" Salad

Shaking Beef, known as bo luc lac or "dice" in Vietnamese, is a savory/sweet stir-fry that gets its English name from the constant shaking of the pan while browning the meat. I always enjoy eating this dish when dining out because the saucy steak bites are served over watercress for a peppery bite and finished with a tangy dressing for a dish packed with layers of flavor. With this dish in mind, I created my own rendition that I love making for small dinner parties and elevated date nights in. While full of impressive flavor, the entire dish comes together in under 30 minutes, giving your shallots just enough time to pickle to brighten up the whole dish. Enjoy as is, or spoon over rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE PICKLED SHALLOT VINAIGRETTE: In a small bowl, whisk together the avocado oil, vinegar, and fish sauce until well combined. Add the shallot and set aside.

Step 2

ASSEMBLE THE SALAD: Spread the watercress on a large platter and top with the tomatoes. Set aside.

Step 3

COOK THE SHAKING BEEF: In a small bowl, combine the garlic, ginger, coconut aminos, fish sauce, vinegar, five-spice powder, and cayenne. Stir to combine and set aside.

Step 4

SPRINKLE the steak pieces with the salt, black pepper, and tapioca flour. Toss until the steak is evenly coated.

Step 5

IN a large nonstick skillet or wok, heat the avocado oil over medium-high heat. Add the steak in an even layer and cook until golden brown and crisp on all sides, about 2 minutes per side, 4 minutes total. Add the snow peas and coconut aminos mixture. Stir to combine, then cook stirring often, until the steak is cooked to your preference and the sauce has thickened, about 3 minutes for medium doneness.

Step 6

TO SERVE: Drizzle half of the vinaigrette over the watercress and tomatoes. Gently toss to combine, adding more dressing to your liking. Using a slotted spoon, top the watercress with the steak and snow pea mixture. Serve immediately.