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.