Vietnamese shaken beef and watercress with lime dipping sauce

Vietnamese shaken beef and watercress with lime dipping sauce

Gluten-Free, Dairy-Free

2 Servings, 650 Calories/Serving

10 Minutes

Inspired by one of San Francisco’s most iconic restaurants, the Slanted Door, this simple yet legendary beef and scallion stir-fry is served alongside peppery watercress and a tart dipping sauce of lime juice, sea salt and black pepper.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 small red spring onion
  • 6 scallions
  • 2 cloves garlic
  • 1 bunch living watercress
  • 8 ounces marinated sirloin
  • stir fry sauce
  • 3 tablespoons tamari
  • 1 teaspoon fish sauce
  • 2 limes
  • sea salt and black pepper mix

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep ingredients

*Peel and thinly slice onion.
*Rinse and cut root off scallions. Slice into 1-inch pieces.
*Peel and mince garlic.
*Trim off root end of watercress and rinse leaves.


Sear meat

Heat 1 tablespoon oil in skillet on high until shimmering. Sear meat on both sides until golden brown and slightly pink in the middle, 2 to 4 minutes each side. Remove meat from skillet.


Make stir fry

If skillet looks dry, add a drizzle of oil and heat until shimmering. Add onions and a pinch of salt and cook until soft and translucent, 2 to 4 minutes. Stir in garlic and scallions and cook until scallions soften, 1 to 2 minutes. Add beef back to pan and drizzle in stir fry sauce. Stir to coat beef and cook for 1 minute. Remove from heat, stir in 1 tablespoon butter and set aside.


Make dipping sauce

Squeeze 2 tablespoons of lime juice into sea salt and black pepper mix and stir to make a paste.


Plate, serve

Divide watercress evenly between two plates. Top with beef and scallions and serve dipping sauce on side.