Vietnamese Beef Salad
This delicious Vietnamese-inspired grilled beef salad is bursting with flavors of lemongrass, garlic, and chili paste. The tender beef pairs perfectly with crisp lettuce, noodles, and carrots, all topped with a sprinkle of roasted peanuts, fresh cilantro, and mint. It's a refreshing and satisfying dish that's sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 garlic cloves, crushed
- 2 lemongrass stalks, thinly sliced
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fish sauce
- 2 Tbs. sesame oil
- 1⁄2 tsp. red chili paste
- 1 lb. flank steak, sliced 1⁄4 inch thick
- 4 oz. dried thin rice noodles
- 1 head butter lettuce, large leaves torn in half
- 2 carrots, peeled and cut into long julienne strips
- 1⁄2 cup roasted peanuts, chopped
- 1⁄2 cup fresh cilantro leaves
- 1⁄2 cup fresh mint leaves
- Vietnamese dipping sauce for serving (see
- related recipe at right)
Instructions
- In a bowl, whisk together the garlic, lemongrass, brown sugar, lime juice, fish sauce, sesame oil and chili paste. Add the beef and toss to coat. Cover and refrigerate for at least 30 minutes or up to 6 hours.
- Cook the noodles according to the package instructions. Drain and rinse with cold water. On a large platter, arrange the lettuce, noodles and carrots.
- Preheat a grill pan over high heat. Remove the beef from the marinade; discard the marinade. Grill the beef, turning once, about 1 minute per side. Arrange the beef on the salad. Garnish with the peanuts, cilantro and mint. Serve with the dipping sauce. Serves 4.
- Williams-Sonoma Kitchen
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