Vietnamese Garlic Beef over Lettuce Greens

Vietnamese Garlic Beef over Lettuce Greens
Photo by Scott Phillips


  • 1 Tbs. fish sauce
  • ¼ tsp. granulated sugar
  • 2 Tbs. apple-cider vinegar
  • Kosher salt and freshly ground black pepper
  • 5 large cloves garlic, coarsely chopped
  • 1 small onion, thinly sliced
  • 1 tsp. Dijon mustard
  • + 6 more ingredients
    • 5 Tbs. extra-virgin olive oil
    • 1 head romaine lettuce, washed, drained, and torn into bite-size pieces (see How to get the grit out of your greens)
    • 1 lb. lean beef (like top round or flank steak), trimmed and thinly sliced across the grain into strips 1 inch wide and 2 to 3 inches long
    • Cooked white rice for serving
    • 1 large ripe tomato, cored and cut into chunks
    • ¼ tsp. crushed red chile flakes

In a medium bowl, combine the beef with the fish sauce, 1 Tbs. of the olive oil, 1/4 tsp. salt, 1/2 tsp. pepper, the sugar, and the chile flakes. Mix well and set aside. Heat a large skillet or frying pan over medium-high heat. Add 2 Tbs. of the olive oil. When the oil is very hot, add the onions...

View full recipe at Fine Cooking


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