Vietnamese  Beef Salad

YIELD

4 servings

TYPE

Dinner

TIME

30 mins

LEVEL

Beginner

– 2 sirloin steaks - 2 carrots cut into strips - 1 cucumber sliced into ribbons - 1 butter lettuce chopped - Handful of fresh coriander - 10-15 fresh mint leaves - Red chili finely sliced - 1 cup dried rice noodles - Juices of 3 limes - 2 Tsp. fish sauce - 1 Tsp. garlic ginger paste - 2 Tbsp. sesame oil - 1 Tbsp. honey

Ingredients

Make steak marinade.

1

In a small dish, combine juice of 2 limes, 1 tsp. fish sauce, and 1 tsp. garlic ginger paste.

Marinade steak.

2

Pour the steak marinade over 2 sirloin steaks. Cover, and allow to soak for 20 minutes.

Cook rice noodles.

3

Cook 1 cup dried rice noodles by placing them in a bowl and cover with boiling water. Let them sit for 1 minute before draining  and rinsing under cold water.

Prepare veggies.

4

Peel and cut carrots into strips. Slice cucumber into ribbons. Chop gem lettuce heads, a handful of fresh coriander, and fresh mint leaves. Finely slice red chili. Add in rice noodles.

Cook steaks.

5

Place a skillet over medium heat, cook steaks on each side for 3-4 minutes.

Cover steaks.

6

Remove steaks from the pan and wrap them loosely in foil to rest for 8 minutes before slicing.

Make Asian salad dressing.

7

Mix together 2 Tbsp. sesame oil, the juice of 1 lime, 1 tsp. fish sauce, and 1 Tbsp. honey and mix well.

Assemble salad.

8

Assemble the salad and toss it together to mix with the rice noodles.

Top salads with sliced steak.

9

Unwrap the steaks from foil and thinly slice. Place the beef strips on top of the salad and pour over salad dressing.