(My Viet friend helped me design this the other day)
Viet Beef/Sausage Pizza
1 Pound of Beef Sirloin tips or tri-tips and or (Sausage)
3 tablespoons soy sauce
Sea Salt & Black Pepper
5 teaspoons lime juice
Limes to cut for garnish/wedges
3 tablespoons fish sauce
2 tablespoons white sugar
2 tablespoons grapeseed oil
8 med garlic cloves, finely chopped
1 small red onion, sliced
2 bunches watercress
Dough
Base sauce (use light one)
Shredded mozzarella
Prosciutto crispy bits
In a bowl combine beef (and/or sausage), 2 tablespoons soy sauce, ½ teaspoon black pepper. Toss and set aside.
Small bowl, stir together the 4 tablespoons lime juice, fish sauce, sugar and 1 tablespoon soy sauce.
12-inch skillet over med heat. Heat 1 tablespoon grapeseed oil until begins to smoke. Swirl to coat the pan. Then add the beef. Cook without stirring until about 50% done, about 1 minute. Flip and cook another minute.
Transfer to a bowl.
Same skillet, add 1 tablespoon grapeseed oil, the garlic and 1 teaspoon black pepper. Cook over low heat, stir constantly until fragrant and then add garlic cooking until no longer raw, about 30 seconds. Pour in the lime juice mixtures and meat juices. Increase to med-high heat and cook. Stir constantly until the liquid is syrupy and a spoon leaves no trail when dragged across the skillet, about 2-3 minutes.
Add the beef and cook, stirring and scrapping up browned bits, until the sauce clings lightly to the meat about 2 minutes. Add the onion and stir slightly until softened, about 1 minute. Remove from the heat.
In a bowl, toss watercress with 1 tablespoon lime juice and ½ teaspoon salt.
Par-cooked pizza with base sauce only. Remove pizza and place the watercress on pizza.
Top the watercress with the beef (and/or sausage) mixture and its juices.
Sprinkle mozzarella and crispy prosciutto bits. Finish cooking the pizza.
[Adjust items to uour style or taste]
