Crispy Beef and Water Spinach Salad Recipe

Updated at: 19/05/2025

Craving a vibrant and flavorful dish that's both satisfying and surprisingly refreshing? Look no further than this Crispy Beef and Water Spinach Salad! This recipe combines the satisfying crunch of perfectly seared beef with the delicate, slightly bitter greens of water spinach, all tossed in a zesty, umami-rich dressing. It's a delicious balance of textures and tastes, perfect for a light lunch, a vibrant side dish, or a unique addition to your next dinner party. The fresh ingredients create a surprisingly light yet filling meal, making it a healthy and exciting option for any occasion.

Forget bland salads! This recipe elevates the classic salad experience with its unique combination of savory beef and subtly earthy water spinach. The crispy beef, infused with fragrant aromatics, adds a satisfying chew, while the water spinach provides a refreshing counterpoint. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions below.

Tools Needed

  • knife
  • cutting board
  • bowl
  • grater
  • pan
  • scissors

Ingredients

  • Tender beef: 400g
  • Fried onions: 20g
  • Roasted peanuts: 20g
  • Coriander
  • Shrimp cakes
  • Vermicelli vegetables: 300g
  • Lemons: 3
  • Onion: 150g
  • Carrot: 200g
  • Chili peppers
  • Seasoning powder: 1 teaspoon
  • MSG: 1/2 teaspoon
  • Sugar: 1/2 teaspoon + 7 spoons + 3 tablespoons + 2 tablespoons
  • Ground pepper: 1/3 teaspoon
  • Oyster sauce: 1 teaspoon
  • Minced garlic
  • Fish sauce: 3 tablespoons + 2 tablespoons
  • Apple cider vinegar: 50g or 8 spoons
  • Filtered water: 80g or 10 spoons
  • Cooking oil: 1 spoon + a little
  • Chili sauce: 1 tablespoon
  • Water spinach: 300g (shredded)

Step-by-Step Instructions

Step 1. Prepare Ingredients and Marinades

  • Cut onions in half, then into thin slices. Separate the onion layers and soak in ice water to reduce pungency and increase crispiness.
  • Cut chili peppers, removing seeds. Use some for the salad, some for the fish sauce.
  • Mince garlic; use some for the salad, some for the fish sauce.
  • Cut beef across the grain into thin slices to ensure tenderness.
Cut onions in half, then into thin slices. Separate the onion layers and soak in ice water to reduce pungency and increase crispiness.Cut chili peppers, removing seeds. Use some for the salad, some for the fish sauce.Mince garlic; use some for the salad, some for the fish sauce.Cut beef across the grain into thin slices to ensure tenderness.
Prepare Ingredients and Marinades
  • Marinate beef with seasoning powder, MSG, sugar, pepper, oyster sauce, minced garlic, and chili. Add cooking oil to keep beef tender.
  • remove stems, wash, and cut into small pieces.
  • Soak water spinach in salted water for 10 minutes, then rinse and drain.
  • Grate carrots.
Marinate beef with seasoning powder, MSG, sugar, pepper, oyster sauce, minced garlic, and chili. Add cooking oil to keep beef tender.Prepare water spinach: remove stems, wash, and cut into small pieces.Soak water spinach in salted water for 10 minutes, then rinse and drain.Grate carrots.
Prepare Ingredients and Marinades
  • mix sugar, apple cider vinegar, and filtered water.
  • combine sugar, fish sauce, lemon juice, and chili sauce.
Make the water spinach dressing: mix sugar, apple cider vinegar, and filtered water.Make the fish sauce dressing: combine sugar, fish sauce, lemon juice, and chili sauce.
Prepare Ingredients and Marinades

Step 2. Cook the Proteins and Vegetables

  • Stir-fry beef over high heat until slightly pink and rare. Do not overcook.
  • Fry shrimp cakes in hot oil until golden brown and crispy. Press down to make them round.
Stir-fry beef over high heat until slightly pink and rare. Do not overcook.Fry shrimp cakes in hot oil until golden brown and crispy. Press down to make them round.
Cook the Proteins and Vegetables

Step 3. Assemble the Salad

  • Mix the water spinach dressing with the prepared water spinach, carrots, and onions. Gently press to soften the water spinach.
  • add beef, water spinach, chili peppers, peanuts, and fried onions. Mix gently.
  • Pour fish sauce dressing over the salad and mix well.
Mix the water spinach dressing with the prepared water spinach, carrots, and onions. Gently press to soften the water spinach.Combine all ingredients: add beef, water spinach, chili peppers, peanuts, and fried onions. Mix gently.Pour fish sauce dressing over the salad and mix well.
Assemble the Salad

Step 4. Garnish and Serve

  • Garnish with extra peanuts and fried onions.
Garnish with extra peanuts and fried onions.
Garnish and Serve

Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe

Tips

  • Cut beef across the grain for tenderness.
  • Don't overcook the beef.
  • Use hot oil for frying shrimp cakes to prevent toughness.
  • Don't squeeze the water spinach too much.
  • Soaking vegetables in vinegar-sugar water adds sweetness and sourness.

Nutrition

  • Calories: approximately 600-700
  • Fat: 25-35g
  • Carbs: 50-60g
  • Protein: 30-40g

FAQs

1. Can I use a different type of beef?

Yes! Sirloin, flank steak, or even thinly sliced ribeye will work well. Just ensure it's thinly sliced for even cooking and optimal crispiness.

2. What can I substitute for water spinach?

If water spinach (ong choy) is unavailable, you can substitute it with spinach, gai lan (Chinese broccoli), or even bean sprouts for a similar, albeit slightly different, flavor profile.


This Crispy Beef and Water Spinach Salad is a delightful fusion of textures and tastes, offering a refreshing and satisfying meal. Its ease of preparation makes it perfect for a weeknight dinner or a weekend brunch. Enjoy the vibrant flavors and share this unique recipe with your friends and family!