Vietnamese Beef Salad

By • July 19, 2011 • 0 Comments



Author Notes: This is a very simple recipe that is a dinner party hit - and the best part is that it can be made almost entirely in advance, keeping everyone (including the chef) out of the kitchen. The dressing is a perfect combination of sweet, spicy, and salty. Enjoy!Maggi

Serves 6

Vietnamese Flank Steak

  • 2 pounds flank steak
  • 3 tablespoons dark sesame oil
  • 3 tablespoons fish sauce
  • 2 tablespoons garlic, minced
  • 3 tablespoons lemongrass root, minced
  • 3 tablespoons sugar
  • salt and pepper to taste
  • 8 ounces thin rice noodles (I use Annie Chun's Maifun Brown Rice Noodles)
  • 5 ounces mixed baby greens
  1. Preheat grill to medium heat or oven to broil.
  2. Combine all ingredients and marinate beef for up to 24 hours (can freeze in marinade for up to 6 months, but good luck not having a craving sooner!).
  3. Remove beef from marinade and grill/broil for approximately 4-5 minutes on each side, or until medium rare.
  4. Remove from heat and cover with aluminum foil. Let the meat rest 5-10 minutes before slicing thinly on the bias.

Vietnamese Secret Sauce (Dressing)

  • 4 teaspoons rice vinegar
  • 4 teaspoons sugar
  • 1 cup water
  • 1 carrot, peeled and shredded
  • 1 serrano chile, thinly sliced
  • 6 garlic cloves, crushed
  • 1/4 cup lime juice
  • 1/2 cup fish sauce
  1. In a small saucepan boil the water with the vinegar and sugar until the sugar is dissolved. Remove from heat, add the shredded carrots and allow to cool. In another bowl combine the chili, garlic, lime juice and fish sauce and add to water mixture. Taste and adjust seasoning, if necessary. Note: sauce may be very spicy at this point but will dull in intensity when used to dress salad.
  2. While the steak is cooking, boil rice noodles according to package instructions. Drain and toss with 1 tablespoon sesame oil, if desired.
  3. Toss mixed baby greens with small amount of dressing. Place on large platter, top with rice noodles then thinly sliced flank steak. Pour small amount of dressing over top of salad. Serve at table with ample dressing on the side.
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