High in vitamin B12 (1.3 mcg); RDA for women is 2.4 mcg. Prep: 15 minutes; Cook: 25 minutes. You can use a cheaper cut of beef, such as flank steak, for this dish.

Lori Longbotham

Gallery

Credit: Leigh Beisch

Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 quarts of water to a boil in a large saucepan. Add beef, reduce heat to medium-high, and simmer 25 minutes or until medium-rare. Remove beef from saucepan with tongs, cover beef with aluminum foil, and let stand 10 minutes.

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  • Combine canola oil, lime juice, fish sauce, soy sauce, sugar, and red pepper flakes in a small bowl, stirring with a whisk. Set aside.

  • Combine watercress, mint, cilantro, radishes, onion, and lemon rind in a large bowl; refrigerate, covered, until ready to serve.

  • Cut beef crosswise into 1/2-inch thick slices, then into long strips. Add beef and dressing to watercress mixture, and toss gently to coat.

Nutrition Facts

262 calories; fat 20g; saturated fat 5g; mono fat 10g; poly fat 3g; protein 15g; carbohydrates 6g; fiber 1g; cholesterol 47mg; iron 2mg; sodium 463mg; calcium 54mg.
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