Thit Bo Xao Tron Xa Lach ( Steak Escarole Salad)

Grew up in a Vietnamese farmer family, I have ate a lot of different veggies and loved it. Today I’m going to share with you how to make a salad dish. My sister and I used to make pretty often, while we were still living with our parents. I also like this dish with using watercress, but I’m using escarole on this recipe. I like the crunchy and a little bitterness of escarole, combined with cucumber and tomato will give you a refreshing salad. Hope you enjoy it!

For steak:

1/2 lb beef eye round steak (or steak of your choice)
1 red onion (sliced)
2 clove garlic (minced)
2 teaspoon olive oil
1 teaspoon panda brand oyster sauce
1 stalk scallion (chopped)
1 teaspoon 3 crabs brand fish sauce
½ teaspoon Mushroom Seasoning
¼ teaspoon sugar
¼ teaspoon Sriracha Hot Chili Sauce
¼ teaspoon black pepper

For Salad:

1 small bunch of escarole (or salad of your choice)
2 Persian cucumbers
2 boiled eggs
1 tomato
½ lemon or lime
sea salt

Prepare

• Rinse and sliced beef into slices not too thin, marinated with chopped scallion, 1 teaspoon fish sauce, ½ teaspoon mushroom seasoning, ¼ teaspoon sugar, ¼ teaspoon sriracha, and ¼ teaspoon black pepper.
• Boiled the eggs, peeled and cut into wedges and set it aside.
• Rinse escarole at least 3 times, let it dry or use a salad spinner.
• Rinse cucumbers and tomato and sliced into slices.

Cook and assembly:

• Heat up fried pan on medium-high heat, add 2 teaspoon of olive oil and garlic, cook until garlic turn golden.
• Add marinated beef, and stir-fry it half way done, add red onion slices and 1 teaspoon of oyster sauce. Stir-fry until the onion is partially done. Turn off the heat.
• Chopped escarole into 1 inch in length and place onto a big plate or bowl. Squeeze the lemon or lime juice over the salad. Add pinch of sea salt. Toss until well dressed.
• Top it cucumbers, tomato slices, eggs wedges and steak.