Warm Beef Salad with Watercress Recipe

Beef Salad

Watercress has that crunch and sharpness that is very distinctive that seems to divide people into those that really like the bite and those who find it too bitter.  By adding a warm soupy dressing seems to compliment the flavors so I hope you give this a try if you are in the group that likes watercress and for the non-watercress lovers, you may convert!

Beef Salad



  • 350 g Thin slices of Beef
  • Your choice of salad, but include watercress
  • Red onion
  • Celery
  • Carrots
  • Lettuce

Beef marinade

  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon pepper
  • 1 tablespoon cornstarch


•    1 2/3  Tablespoon soy sauce
•    2 Tablespoon  rice vinegar
•    1 Tablespoon  oyster sauce
•    2 teaspoon  sugar
•    Pepper to taste
•    80cc soup stock


  1. Marinate beef in marinade
  2. Slice onion into thin slices ( using a mandolin is best, gets it paper thin)
  3. Chop other vegetable and place on plate with onions on top
  4. Fry beef in 1 tablespoon Sesame oil until done
  5. Pour on top of salad
  6. In a small pot, heat the ingredients of the dressing and bring to a boil
  7. Pour over beef and salad

Depending on where you reside, the hardest part of this recipe is to find very thin slices of beef.  In my part of town, I can buy beef that is cut for sukiyaki or a beef hot pot.  If you can’t find those, cutting a slab of beef on a diagonal against the grain should do it.   This salad will make a simple, satisfying meal!

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