Vietnamese Beef Salad

Photo by Quentin Bacon
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 369 calories
    • Calories 142 calories from fat
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 25 mg
    • Sodium 2,194 mg
    • Protein 23 g
    • Carbohydrate 35 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 58 mg


  1. Check 1pound flank steak
  2. Check 2tablespoons olive oil
  3. Check 1teaspoon kosher salt
  4. Check 1/2teaspoon freshly ground pepper
  5. Check 1 8-ounce package dried rice noodles
  6. Check 1/4cup soy sauce
  7. Check 2tablespoons lime juice
  8. Check 1tablespoon sesame oil
  9. Check 1tablespoon fresh grated ginger
  10. Check 2tablespoons Thai fish sauce
  11. Check 1 jalapeño, seeded and minced
  12. Check 1/2cup fresh basil leaves
  13. Check 1/2cup fresh cilantro leaves
  14. Check 1 large Kirby cucumber, halved and thinly sliced
  15. Check 1 small red onion, halved and thinly sliced
  16. Check 1cup bean sprouts


  1. Heat broiler. Rub the steak with the olive oil and season with the salt and pepper.
  2. Broil the steak until browned, 6 to 7 minutes per side. Remove from broiler, cover with foil, and set aside.
  3. Meanwhile, prepare noodles according to the package directions.
  4. In a small bowl, whisk together the soy sauce, lime juice, sesame oil, ginger, fish sauce, and jalapeño.
  5. In a large bowl, combine the basil, cilantro, cucumber, onion, and bean sprouts and toss well with the dressing. Arrange the noodles on top.
  6. Slice the steak into ¼-inch pieces, cutting against the grain, and place over the noodles. Garnish with additional basil and cilantro, if desired.