Caramelized Beef with Onions and Watercress
Caramelized Beef with Onions and Watercress Vietnamese flavors—fish sauce, rice vinegar and garlic—marry with tender filet mignon in this recipe inspired by a
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Cooking tools:
- Wok
- Skillet
- Zip-top bag
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Refrigerator
- Spatula
- Plate
Ingredients
- 6 garlic cloves, minced
- 1/2 small white onion, finely chopped
- 1 Tbs. Thai or Vietnamese fish sauce
- 1 tsp. sugar
- 3/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 4 Tbs. (2 fl. oz./60 ml) canola oil
- 1 1/2 lb. (750 g) filet mignon, cut into 1-inch (2.5-cm) cubes
- 1 small red onion, very thinly sliced
- 2 Tbs. rice vinegar
- About 6 oz. (185 g) watercress, tough stems removed
- 4 green onions, white and light green portions, finely chopped
- 1 Tbs. unsalted butter
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