Beet Saute - Vietnamese Recipe
1/2 pound beefsteak (sirloin, Fillet, poterhouse)
5 cloves garlic, chopped
1 teaspoon fish sauce
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 teaspoons vegetable oil
1 medium onion
1 tablespoon vinegar sprinkling of freshly ground black pepper
1 tablespoon olive oil
2 cups watercress, with only heavy stems removed
Cut the beef into 1-inch cubes, then combine with 4 cloves of the garlic. Sprinkle on the fish sauce, sugar, 1/4 teaspoon of the salt, and 2 teaspoons of the vegetable oil. Mix and allow to marinate for 30 minutes.
Slice the onion in half lengthwise and then into paper-thin slices. Marinate in the vinegar for 5 to 10 minutes, then sprinkle on the black pepper, 1/4 teaspoon salt, and the olive oil. Combine the watercress with the onion marinade and arrange on a platter.
Heat the remaining teaspoon of vegetable oil in a small frying pan or wok. Add the remaining clove of garlic and stir, then add the meat. Fry quickly until seared on the outside and slightly pink in the center. Pour over the watercress and serve.