Vietnamese-Inspired “Shaking Beef” Salad | GF/DF/SF | Umami

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
• 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 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