You’re going to be awed by this rice noodles* salad! Vietnamese Beef Salad is made from succulent thinly cut steaks on top of a bed of nutritious rice noodles, topped with fresh lime, aromatic Vietnamese salad dressing as well as vibrant fresh vegetables.
With its healthy ingredients and bright flavor and a splash of mint The Asian steak salad sure to become a nutritious favorite dinner for the week or an ideal Sunday dinner.
THE BEST SALAD FOR BEEF RECIPE
Salads taste more delicious when they are accompanied by an more “something, something” with vibrant fresh and fresh ingredients. Vietnamese tastes tend to be fragrant and spicy.
This vermicelli bowl is made with steak, the zingy flavors go well with the simple Asian marinade that is perfect for thinly cut beef. Also, an easy Asian dressing that includes fresh lime juice to drizzle over the the top! How could it be more perfect?
Other salad: Green Mango Salad with Shrimp (Goi Xoai recipe)
VIETNAMESE BEEF SALAD CONTAINS INGREDIENTS
- Sirloin steaks
- Carrots peeled and cut into strips of julienne
- Cucumbers, cut into ribbons using the help of a vegetable peeler
- Butter lettuce or gem lettuce, chopped up roughly
- A few fresh coriander leaves cut into small pieces
- Fresh mint leaves and tear-split
- Finely cut with seeds that are left in
- Rice noodles
ASIAN BEEF MARINADE ASIA BEEF MARINADE INGREDIENTS
- Juice of limes
- Fish sauce
- Garlic ginger paste
Follow my step-by-step instructions to create your perfect Asian marinade.
VIETNAMESE SALAD VIETNAMESE SALAD
- Sesame oil
- Lime juice
- fish sauce
- Honey
Our Asian salad dressing uses just four ingredients. To get that traditional sweet and sour taste mix citrus juice honey, and fish sauce. Mix well until it is well-mixed.
Asian salad dressing tips:The dressing may separate when it sits and not stirred. So make sure you give it a final stir prior pouring.
HOW DO I MAKE BEEF SALAD
1/ In a small bowl prepare the marinade for your steak by mixing citrus juice, fish sauce along with garam masala.
2/ Pour the marinade for steak on the steaks. Cover and let soak for at least 20 mins until overnight.
3/ Rice noodles can be cooked using a large bowl, and overflowing their bowls with hot water. Allow them to sit for one minute before draining and rinse them under cold water.
4/ Peel and cut two small carrots into pieces.
5/ Slice a large cucumber into strips using an vegetable peeler.
6/ Cut roughly two heads of baby gem lettuce along with some fresh coriander as well as 10 to 15 mint leaves.
7/ Finely cut a red chili, leaving the seeds still in.
8/ Then, put all salad ingredients in the bowl of a large size. Add the rice noodles that have been cooked to the bowl along with the salad ingredients. Cover the bowl, then put them in the refrigerator.
9/ Put a griddle pan, or skillet on moderate temperature. (the steak may also be cooked) Once you have the skillet hot gently add the steaks marinated. Cook on both sides for 3-4 minutes for a tender middle.
10/ Then, remove the steaks and wrap in foil, allowing them to sit for at least 8 minutes prior to cutting and serving.
11/ While you wait, you can prepare your Asian salad dressing.
12/ Mix sesame oil, the juice of one lime, fish sauce and honey. Mix thoroughly.
13/ Make the salad by taking the bowl of salad from the fridge , and then mixing it along with your noodles. Divide it even between 4 bowls, if feeding 4.
14/ Remove the steak from the foil and place it on the cutting board. Slice the steak thinly and arrange the beef strips over the salad in every bowl.
15/ Pour on it with the Vietnamese salad dressing. Serve and then enjoy!
Tips for Making ASIAN BEEF SALAD
- Take the steaks out of the refrigerator and put into a bowl 30 minutes prior to the time you intend cooking them. This gives an opportunity for marinade time sit and allow the steaks to cool to the temperature of room.
- Do not turn the steaks around or flip them over during the 4 minutes of each side of cooking. If they begin to smoke and the temperature is rising, lower the heat.
- It is essential to allow your steaks to rest in between pan-frying. Wrap them in foil for the eight hours of resting. This will keep them warm but let them rest whenever they need to.
- It is important to note that the Asian salad dressing can split if it is it sits for too long. Give it a stir before pouring it over your beef salad.
BEEF SALAD RECIPE RECIPES FACTS
What exactly is GEM Lettuce?
Gem lettuce is also referred to in the form of Little Gem Lettuce and Baby Gems Lettuce is a miniscule variety that is a miniature version of Romaine lettuce. It’s like a blend of Romaine lettuce and butter lettuce with regard to texture and taste. It can be found within the section of produce of your shop, and it appears like a miniature version Romaine lettuce. It’s sweet as butter lettuce, but it’s crisp like Romaine and it tastes delicious! What is the most suitable beef to use in VIETNAMESE SLALAD?
The tender, juicy beefsteaks that are similar to Sirloin Steaks pan-fry in a matter of minutes. They’re delicious for pieces of beef that are served with Vietnamese Vermicelli Salad! However, any kind of meat is suitable for this recipe. I’ve even cooked it with cheap cut pieces of meat such as London broil. IS VIETNAMESE SALAD GLUTTEN-FREE?
Make use of rice or rice noodles to make this zesty Asian dish , and it’s 100% gluten-free.
HOW to cut CUCUMBERS OUT OF RUBONS
- With a knife, cut off the ends of one whole cucumber. Remove the ends.
- Cut long slices of cucumber in thin, long ribbons with the vegetable peeler.
- When you are at the point where the seeds are then turn the cucumber by a quarter and repeat. Repeat this process in the same way as needed for cutting the cucumber completely into strips.
You can make use of straight vegetable peelers or a Y-peeler if you have in your kitchen. Cucumber ribbons will make your dishes appear prettier!
GARLIC SUBSTITUTE FOR GINGER PASTE
If you’re having difficulty finding the paste of ginger and garlic, it is possible to make one yourself by mixing equal portions of minced ginger and garlic. Include a few drops of olive oil if it is too thick. There you are!
Simple Asian recipes such as this are easy and quick to cook due to the quick preparation and cooking time! This easy salad recipe with beef is perfect for serving an easy and quick meal.
VIETNAMESE BEEF RECIPES
- Bò Lúc Lắc – Shaking Beef
- Green Papaya Salad & Beef Jerky (Gỏi Đu Đủ Khô Bò)
- Bún Bò Huế: Spicy Pork and Beef Noodle Soup
- Bò Kho – Beef Stew
Vietnamese Beef Salad with Rice Noodles
Equipment
- Skillet
Ingredients
For the salad
- 2 sirloin steaks 8oz. each
- two medium carrots, peeled and cut into Julienne strips
- 1 butter lettuce chopped up two baby gems of lettuce
- 1 large cucumber cut into strips using a vegetable peeler
- A few fresh coriander leaves roughly chopped10-15 mint leaves fresh torn
- Red chili finely chopped and seeds saved in1 cup dried rice noodles
To marinate the beef
- Juice from 2 limes1 tsp.
- garlic ginger paste
- fish sauce1 tsp.
To make it, salad dressing
- 2 Tbsp. sesame oil
- Juice from 1 lime
- 1 tsp. fish sauce
- 1 Tbsp. honey
Instructions
- In a small bowl make the marinade for the steak by mixing the juice of two limes, 1 tablespoon. the fish sauce as well as 1 teaspoon. garlic ginger paste.
- Pour the marinade for steak over 2 8 oz. of room temperature. sirloin or rump steaks. Cover them and let them soak for at minimum 20 minutes.
- Cook 1 cup of rice noodles in the bowl, and overflowing the bowl with water that is boiling. Allow them to sit for one minute, and then drain them and rinse them under cold water.
- Peel and cut two large carrots in strips. Cut a big cucumber in ribbons with the vegetable peeler. Cut roughly two heads of baby gem lettuce along with an assortment of fresh coriander and 10-15 mint leaves. Finely cut a red chili with the seeds still in.
- Then, put all salad ingredients into the bowl of a large size.
- Add the rice noodles that have been cooked into the bowl with all the ingredients for salad, then cover and store in the fridge.
- Put a griddle pan, or skillet on moderate temperature. Once the pan is heated and your marinated steaks. Cook in each side 3-4 minutes to get a pink center. Then, remove the beef from the pan. Wrap them in foil, allowing them to allow them to rest for at minimum 8 minutes before cutting and serving.
- While you wait, make your Asian salad dressing. Mix 2 tablespoons. sesame oil along with the juice of 1 lime, 1 teaspoon. fish sauce 1 tablespoon. honey. Mix thoroughly.
- Make the salad by taking the bowl of salad from the fridge , and then mixing it along with your noodles. Divide it even between 4 bowls, if feeding 4.Remove the steak from foil and place it on the cutting board. Slice the steak thinly and arrange the strips over each salad bowl.
- Pour on salad dressing. Vietnamese salad dressing and then serve and take a bite!
Notes
- Take the steaks out of the refrigerator and put into a bowl half an hour prior to cooking them.
- Do not move the steaks as they cook until they’re ready to flip. If they start to smoke frequently, decrease the heat a bit.
- To get a more pink center make sure to cook the steaks for another minute for each side.
- Let your steaks rest after pan-frying. Place them in loosely wrapped foil while they rest.
- Asian salad dressings will be separated if it is left to sit. Give it a stir before pouring it over your salad.
so good. i made it every month