First, slice your beef very thin. I had a ribeye in the freezer and that’s what I used. I’d prefer a leaner steak but ribeye is what I had.
Marinate the steak with a couple tablespoons of chopped garlic and 2 to 3 tablespoons of Thai fish sauce.
You’ll need a whole bunch of watercress, rinsed, dried and chopped.
And tomatoes, white onions and maybe half a cucumber. Slice them thin.
Make a quick vinaigrette of about a half cup of white vinegar, 2 tsp oil, one clove of smashed garlic and 1 TBS of sugar. Stir it up and let the garlic sit in the dressing for a while. Fish it out before you dress the salad.
Next, QUICKLY stir-fry the beef in some vegetable oil along with some more thinly slice onions. ( I had half a red onion in the fridge so that’s what I used)
Here’s where you can add chili flakes or dried chili peppers if you like some heat. Don’t overcook the beef. Stir fry to medium rare or medium.
Add the quick-fried beef to the salad, include all the juices in the pan. Toss it all up, add some cracked pepper and more dressing if you like.
I added a squeeze of fresh lemon juice, because I love fresh lemon juice.