Vietnamese Beef Salad

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 482 calories
    • Calories 37 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 72 mg
    • Sodium 507 mg
    • Protein 40 g
    • Carbohydrate 35 g
    • Sugar 7 g
    • Fiber 1 g


  1. Check 1 flank steak (1 1/2 to 2 pounds)
  2. Check 1/2cup low-sodium soy sauce
  3. Check 4ounces thin rice noodles
  4. Check 2tablespoons grated fresh ginger (optional)
  5. Check 1/4cup fresh lime juice
  6. Check 2teaspoons light brown sugar
  7. Check 1/2teaspoon kosher salt
  8. Check 2teaspoons sesame oil
  9. Check 2teaspoons peanut oil
  10. Check 2 radishes, trimmed and thinly sliced
  11. Check 1 papaya, peeled, seeded, and roughly chopped
  12. Check 1/2cup fresh cilantro leaves (optional)


  1. Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours.
  2. Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes.
  3. Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain.
  4. In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils.
  5. Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using).