Vietnamese-Inspired “Shaking Beef” Salad

Ingredients

FOR THE PICKLED SHALLOT

VINAIGRETTE

¼ cup avocado oil

2 tablespoons red wine vinegar

1 teaspoon fish sauce

½ cup halved and thinly sliced shallot (about 1 large shallot)

FOR THE SALAD

8 cups watercress or baby arugula

(8 ounces)

2 cups halved grape tomatoes

FOR THE SHAKING BEEF

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and grated

2 tablespoons coconut aminos

1 teaspoon fish sauce

1 tablespoon rice vinegar

1 teaspoon Chinese five-spice powder

¼ teaspoon cayenne pepper

1½ pounds filet mignon, rib eye, or beef sirloin, cut into 1-inch cubes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon tapioca flour

2 tablespoons avocado oil

2 cups snow peas

Directions

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.

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

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.

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

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.

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.