Vietnamese Beef Salad

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cucumber, julienned 1 cucumber, julienned
• 2 carrots, julienned 2 carrots, julienned
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 head lettuce, torn into bite-sized pieces 1 head lettuce, torn into bite-sized pieces
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 red chili, thinly sliced (optional) 1 red chili, thinly sliced (optional)
• Juice of 2 limes Juice of 2 limes
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, ginger, soy sauce, fish sauce, and vegetable oil. Add the beef slices and marinate for at least 30 minutes.
2. 2.
   In a separate bowl, prepare the dressing by whisking together the lime juice and honey until well combined.
3. 3.
   Heat a grill or skillet over high heat. Cook the marinated beef slices for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes.
4. 4.
   In a large salad bowl, combine the cucumber, carrots, red onion, lettuce, mint leaves, cilantro leaves, and sliced chili (if using).
5. 5.
   Add the cooked beef slices to the salad bowl and drizzle the dressing over the top. Toss gently to combine.
6. 6.
   Serve the Vietnamese Beef Salad immediately and enjoy!

Treat your ingredients with care...

• Beef — For a more tender result, slice the beef against the grain. This will ensure that each bite is juicy and easy to chew.
• Lemongrass — To release the aromatic oils, bruise the lemongrass stalks by lightly pounding them with a rolling pin before mincing.
• Mint and cilantro — Gently tear the leaves instead of chopping them to preserve their delicate flavors.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili to the marinade.
• To save time, you can marinate the beef overnight in the refrigerator for even more flavor.
• If you prefer a milder taste, reduce the amount of fish sauce in the dressing and adjust it to your liking.
• Feel free to add other vegetables such as bean sprouts or bell peppers for additional crunch and color.
• Serve the salad chilled for a refreshing experience.

Serving advice

Vietnamese Beef Salad is best served as a main course or a light lunch. It can be enjoyed on its own or accompanied by steamed rice or rice noodles for a more substantial meal.

Presentation advice

To present the salad beautifully, arrange the lettuce leaves on a large platter and place the marinated beef slices on top. Surround the beef with the julienned vegetables and herbs, creating an inviting and colorful display. Drizzle the dressing over the salad just before serving.