Shaking Beef with Purple Onions and Watercress (Ho luc lac)
Cookbook
Page 72
Cuisine: Vietnamese
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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I make this whenever I can get beautiful, fresh watercress - locally that means a trip to the Asian store or the local Stop and Shop. Everybody else only carries that awful stuff in plastic boxes or bags (this is the same complaint I have about good bean sprout availability). It makes a difference to use a well marbled cut like rib eye. I think I've also added cherry tomatoes when I have some kicking around.