Vietnamese Stir-Fried Beef Salad

Ingredients

Dressing

• 3 tablespoons Chinese white rice vinegar
• 1 tablespoon garlic, finely chopped
• salt
• pepper
• 2 teaspoons sesame oil
• 3 tablespoons peanut oil
• 6 tablespoons spring onions, finely sliced

Marinade

• 1 tablespoon fish sauce (nuoc mam or nam pla)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• pepper

Salad

• 1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long
• 3 tablespoons peanut oil
• 5 tablespoons garlic, coarsely chopped
• 8 ounces soft salad leaves (2 cups)

Directions

1. 1

   In a large salad bowl, combine the vinegar, garlic, salt, and pepper.

2. 2

   Gradually beat in the sesame oil and peanut oil.

3. 3

   Stir in the onions; then, set aside.

4. 4

   In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.

5. 5

   Heat wok over high heat until very hot, then add peanut oil.

6. 6

   When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).

7. 7

   Remove with a slotted spoon and drain on paper towels.

8. 8

   Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).

9. 9

   Remove and let drain through a sieve.

10. 10

    Add the leaves to the dressing in the bowl and toss thoroughly to coat.

11. 11

    Garnish with garlic and top with beef.

12. 12

    Serve immediately.