Shaking Beef with Purple Onions and Watercress (Ho luc lac)

Page 72

Cuisine: Vietnamese | Course Type: Main Courses

(1 review)

Tags:

Single Review Display

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.

(edited 22nd December 2009) (0) comment (0) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.