Our family’s Vietnamese Beef Salad is the EASIEST time-saving recipe to whip up. Fresh, light and generously topped with stir fried beef slices, it’s the salad that will take center stage for every brunch, lunch and dinner. The best part is everything can be prepped well in advance!
Drizzle it with a terrific Vietnamese Dipping Sauce for an extra flavor kick!
The salad for every occasion
I can’t say I’m a big lover of leafy salads, especially when there’s a banquet of meat, noodles and rice on the menu. But when Grandma pulls out the Vietnamese Beef Salad card, everything else just pales in comparison.
This is the crown jewel of all salads, the one that adds a vibrant, fresh punch to any meal. It’s always unbelievably satisfying, exciting and dressed in incredible flavor.
The beef is stir fried until succulent perfection while the sauce slowly thickens to become a glorious gravy and infuses with ANY dressing.
If I had to have a bowl of leafy greens with sliced fresh tomatoes, I know it’ll also have to be topped with that beef.
It’s so good that it gives all the other mains a run for their money. Plus, this salad is a foolproof way to keep everyone happy whether you’re at a party or at home!
Why this recipe works
- Marinating the meat lets the sauce’s flavors to infuse with the meat.
- Using fresh seasonal produce means you’ll have the best version of this salad every time.
- Using oyster sauce keeps this recipe pantry friendly and super easy to make!
What you’ll need
About the produce
The Salad
While this recipe calls for watercress, there are many other vegetables that can be used in place of it. Take advantage of the seasonal produce available in your local market!
Here are some options with a similar spicy flavor to watercress that would work well with this salad:
- Rocket
- Arugula
- Kale
- Spinach
- Radish sprouts
The Meat
We use a lean cut for our salad, but you can choose whichever your favorite is. Great alternatives include the tender cuts such as sirloin, tenderloin, ribeye or flank.
How to make this recipe
Thinly slice the beef into 3mm (0.1″) thick slices, then marinate them with oyster sauce and chicken bouillon powder for at least 20 minutes.
Wash the watercress in cold salted water at least twice then drain in a colander.
Brown the garlic and purple shallots with oil on a medium heat.
Turn the heat to high and add the beef for 5 minutes or until cooked.
Assemble the salad with sliced tomatoes, watercress, cooked meat and your favorite dressing!
Tips for the best results
- Marinate the beef overnight. This will ensure the seasoning is infused deeply into the meat, meaning extra flavor inside and out!
- Use younger watercress. If you try to squeeze the watercress stem, the younger ones will be more tender rather than tough, which is ideal for this salad.
- Use firmer tomatoes. Not only will they be easier to slice, they will also hold up much better when tossing the salad with dressing.
What to serve with this dish
This recipe can really take the center stage and impress a crowd, but it can also pair perfectly with so many other meals! Here are my favorite dishes to enjoy it with:
- Vietnamese Stuffed Chicken Wings – If you have a party to plan for, this is where it’s at! They’re flavorful and a super fun finger food!
- Chao Tom (Sugar Cane Shrimp) – A delicious appetizer inside and out. Much on the springy shrimp paste and enjoy the sugar cane after!
- Vietnamese Rice Paper Rolls (Gỏi Cuốn) – The ultimate summer pairing, filled with fresh ingredients and deliciously simple meats.
- Vietnamese Grilled Pork Chops (Sườn Nướng) and Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp) – the perfect broken rice combo.
- Vietnamese Pork Mince – Another light and refreshing meal that is super versatile – turn it into lettuce wraps or have it with noodles or rice!
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Vietnamese Beef Salad
Ingredients
- 3 bundles watercress (or your favorite green leafy vegetable)
- 3 tomatoes
- 600 g / 1.3 lb lean beef
- 3 tbsp oyster sauce
- 1/2 tbsp chicken bouillon powder
- 3 cloves garlic, finely chopped
- 2 purple shallots, finely sliced
- 3 tbsp cooking oil
- Vietnamese Dipping Sauce (as a dressing)
Instructions
- Thinly slice the beef into 3mm (0.1") thick slices, the marinate them with oyster sauce and chicken bouillon powder for at least 20 minutes.
- Wash the watercress in cold salted water at least twice then drain in a colander.
- Brown the garlic and purple shallots with oil on a medium heat.
- Turn the heat to high and add the beef for 5 minutes or until cooked.
- Assemble the salad with sliced tomatoes, watercress, cooked meat and your favorite dressing!
Notes
- Marinate the beef overnight. This will ensure the seasoning is infused deeply into the meat, meaning extra flavor inside and out!
- Use younger watercress. If you try to squeeze the watercress stem, the younger ones will be more tender rather than tough, which is ideal for this salad.
- Use firmer tomatoes. Not only will they be easier to slice, they will also hold up much better when tossing the salad with dressing.
- We use a lean cut for our salad, but you can choose whichever your favorite is. Great alternatives include the tender cuts such as sirloin, tenderloin, ribeye or flank.
- Take advantage of the seasonal produce available in your local market! Some options with a similar spicy flavor to watercress include rocket, arugula, kale, spinach and radish sprouts
I love these flavors! This recipes sounds so amazing!!!
Thanks, Nicole!
This looks so yummy! I love salads! I think I’ll make this later on tonight. Thanks!
This sounds so good and very easy to make. I already love your dipping sauce recipe. Can’t wait to make this!
Thanks, Krissy! I hope you love this too!
This was a hearty and filling salad that my husband loved! He’s not too much of a salad guy, but topped with this flavored beef and he was all about it!
That’s wonderful, Allison! Lovely to hear!
What a fresh tasting salad for spring and summer! I love the flavor combination. Watercress is so flavorful.
Thanks, Annissa! Watercress certainly is very flavorful!