Vietnamese Beef Salad

Vietnamese Beef Salad

Made with delicious thinly sliced steak over a bed of healthy rice noodles with an aromatic, zesty lime Asian salad dressing and colorful fresh veggies.


Salad – 2 sirloin steaks 8oz. each – 2 medium carrots peeled and cut into julienne strips – 1 large cucumber sliced into ribbons with a veg peeler – 1 butter lettuce roughly chopped, or 2 baby gem lettuce – A handful of fresh coriander roughly chopped – 10-15 fresh mint leaves torn – Red chili finely sliced with seeds left in – 1 cup dried rice noodles


 Beef marinade – Juice of 2 limes – 1 tsp. fish sauce – 1 tsp. garlic ginger paste  Asian salad dressing – 2 Tbsp. sesame oil – Juice of 1 lime – 1 tsp. fish sauce – 1 Tbsp. honey



Make steak marinade by mixing together all of the ingredients.  Pour the steak marinade over rump or sirloin steaks. Cover, and allow to soak.

Make salad.


Cook noodles, once done rinse with cold water. Cut your vegetables and place them in a bowl. Add the cooked noodles cover, and place in the fridge.

Cook steak.


Place a griddle pan over medium heat. Add steaks and cook on each side. Remove from the pan and wrap in foil to rest for at least 8 mins before slicing and serving.

Make dressing.


In the meantime, prepare the Asian salad dressing. Mix sesame oil, lime juice, fish sauce, and honey.

Add steak.


Remove salad from the fridge and place into bowls. Slice the steak and place on the salad in each bowl.



Pour over the Vietnamese salad dressing, serve, and enjoy!

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