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Beef Salad with Garlic and Egg

Demonstrated by: Jennifer Nguyen & Long Van Nguyen.
Vietnamese Cooking with A Saigon Café on Maui - July 1, 2003.



Beef Salad with Garlic and Egg

Beef Salad:

  • 1 tablespoon vegetable oil or butter
  • 3 cloves garlic, minced
  • 1 medium Maui onion, cut into 1/2-inch strips
  • 1 lb beef sirloin, filet mignon, or porterhouse, cut into 1 to 2-inch strips
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon oyster sauce
  • 1 bunch watercress or Romaine or
  • Manoa lettuce, cut into bite-sized pieces
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 hard boiled egg, sliced


  • Vegetable oil for frying
  • 3 to 4 shallots, thinly sliced
  • 4 to 5 red pearl onions, thinly sliced
  • 2 tablespoons chopped green onion
  • 2 teaspoons white vinegar
  • 1 teaspoon sugar
  • Fresh ground pepper to taste
  • Pinch of salt


Beef Salad:
In a wok, heat oil on medium heat. Add garlic and onion and cook until golden brown. Increase temperature; add beef, soy sauce, sugar, and oyster sauce. Quickly sauté until beef is medium rare or medium doneness. Arrange watercress or lettuce on serving platter; surround with cucumber, tomato, and egg. Pour beef mixture over greens; top with dressing. Makes 3 to 4 servings.

In a small skillet, heat oil. Add shallots and fry until golden brown; drain. Mix shallots with remaining ingredients; set aside.


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