Vietnamese Beef Salad

vietnamese-beef-salad
Photo by Quentin Bacon
Vietnamese Beef Salad 1.0 1 5 1
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    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

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

Ingredients

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

Directions

  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.