Vietnamese Beef Salad
Jamie
ingredients
- 3 garlic cloves, crushed
- 2 lemongrass stalks, thinly sliced
- 1/4 cup firmly packed light brown sugar
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tbsp sesame oil
- 1/2 tsp red chili paste
- 1 lb flank steak, slice 1/4" thick
- 4 oz dried thin rice noodles
- 1 head butter lettuce, large leaves torn in half
- 2 carrots, peeled and cut in strips with spiral cutter
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- Vietnamese dipping sauce for serving
directions
- 1
In bowl, whisk together garlic, lemongrass, brown sugar, lime juice, fish sauce, sesame oil and chili past. Add beef; toss to coat. Cover and refrigerate at least 30 minutes or up to 6 hours.
- 2
Cook noodles according to package instructions; rinse with cold water. On large platter, arrange lettuce, noodles and carrots.
- 3
Preheat grill pan over high heat. Cook beef, turning once, about 1 minute per side. Arrange beef on salad. Garnish with peanuts, cilantro and mint. Serve with dipping sauce.
Source: Jamie
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews