Vietnamese Beef Salad

Vietnamese Beef Salad
Quentin Bacon
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Serves 6
preparation
25
minutes
cooking
40
minutes

Ingredients

1
pound
flank steak
2
tablespoons
olive oil
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground pepper
1
8-ounce package dried rice noodles
1/4
cup
soy sauce
2
tablespoons
lime juice
1
tablespoon
sesame oil
1
tablespoon
fresh grated ginger
2
tablespoons
Thai fish sauce
1
jalapeño, seeded and minced
1/2
cup
fresh basil leaves
1/2
cup
fresh cilantro leaves
1
large Kirby cucumber, halved and thinly sliced
1
small red onion, halved and thinly sliced
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.
Jane Kirby and Kay Chun
February 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 142
  • 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
What does this mean? See Nutrition 101.

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