You’ll want to get your wok or cast-iron pan very hot (nearly smoking) for this quick stir-fry; a good sear on the steak bites ensures great flavor and juicy meat. Peppery watercress leaves wilt a little when they meet the hot beef, while the stems remain crunchy in this warm salad. You can substitute arugula in a pinch.
Bonus: Watercress is high in iron and vitamin C, which helps our bodies absorb the iron in our diet, so it’s a nutritional win-win!
Active time: 15 minutes Total time: 20 minutes
Ingredients Directions In a large bowl, whisk together the lime juice, 2 teaspoons of the safflower oil, fish sauce, honey and Sriracha until the honey has dissolved. Set aside. Arrange the watercress and tomato slices on a serving platter, set aside. Toss the beef with the five-spice powder, salt and pepper. Heat a wok or large cast-iron skillet over high heat and add the remaining tablespoon of oil. When the oil is very hot, add the beef and onions and cook without stirring until the beef is browned on one side, about 1 1/2 minutes. Stir in the garlic and continue to cook until the beef is browned all over but still pink in the center, about 1 1/2–2 minutes more. Transfer the beef and onion mixture to the serving platter. Drizzle the lime juice mixture over the top and serve immediately. Serves: 4 | Serving Size: 1/4 of the recipe/200g Nutrition (per serving): Calories: 354; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 343mg; Carbohydrate: 6g; Dietary Fiber: 0g; Sugar: 1g; Protein: 43gVietnamese-Style Shaking Beef and Watercress
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