Our Vietnamese beef salad is light, fresh, quick to make and super easy! Beautiful for a hot summer night or when you're craving a hearty, yet healthy salad!
1Persian/Lebanese cucumbersjuilienned (or half an English cucumber)
1.5ozcarrotjulienned (about 1 medium sized carrot)
1.5ozsnow peascut into thin slices (about 10 snow peas)
2ozvermicelli noodles
1lbschuck steak
1tablespoonpeanutsroughly chopped
2tablespoonroughly chopped cilantro
2tablespoonroughly chopped mint
½cupbean sprouts
2teaspoonwhite sesame seedsoptional
Dressing
½teaspoonfresh red chilli finely dicedadd more for more kick
2tablespoontamarior good quality soy sauce
3teaspooncoconut sugar
1tablespoonlime
1teaspoonfish sauce
1teaspoonsesame oil
Instructions
Beef
Season beef with salt and pepper.
Heat 1 tablespoon of olive oil on a large pan or cast iron skillet. Place steak onto a pan, and leave for 4-5 minutes, then flip and repeat on the other side.
Set aside to rest 5 minutes, then slice into thin pieces.
Salad
Add mixed salad greens, cucumber, and carrot to a large salad bowl.
Cook vermicelli noodles according to packet instructions. Usually, this just means placing them in boiling water until tender for about 4 minutes.
Run noodles under cold water, drain then add to salad bowl. Combine.
Top salad with beef, snow peas, bean sprouts, then herbs and finally top with peanuts.