Vietnamese Beef Salad

Vietnamese Beef Salad
Sang An
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preparation
25
minutes
cooking
155
minutes
Serves 4

Ingredients

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

Directions

  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).

 

 

Sara Quessenberry
June 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 72 mg
  • Sodium 507 mg
  • Carbohydrate 35 g
  • Fiber 1 g
  • Sugar 7 g
  • Protein 40 g
What does this mean? See Nutrition 101.

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