Vietnamese Beef Salad with Rice Noodles
You'll be awestruck by this simple rice noodle salad. With its healthy ingredients and vibrant flavor, Vietnamese beef salad is sure to bring a smile to your face!
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.