Vietnamese Beef Salad
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!
Servings: 4 people
Calories: 369kcal
Ingredients
- 3 cups mix salad greens
- 1 Persian/Lebanese cucumbers juilienned (or half an English cucumber)
- 1.5 oz carrot julienned (about 1 medium sized carrot)
- 1.5 oz snow peas cut into thin slices (about 10 snow peas)
- 2 oz vermicelli noodles
- 1 lbs chuck steak
- 1 tablespoon peanuts roughly chopped
- 2 tablespoon roughly chopped cilantro
- 2 tablespoon roughly chopped mint
- ½ cup bean sprouts
- 2 teaspoon white sesame seeds optional
Dressing
- ½ teaspoon fresh red chilli finely diced add more for more kick
- 2 tablespoon tamari or good quality soy sauce
- 3 teaspoon coconut sugar
- 1 tablespoon lime
- 1 teaspoon fish sauce
- 1 teaspoon sesame 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.
Dressing
- Combine ingredients and mix well
- Adjust according to taste.
- Add dressing to salad, stir through and serve.
Nutrition
Calories: 369kcal | Carbohydrates: 21g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 748mg | Potassium: 653mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2350IU | Vitamin C: 19.6mg | Calcium: 53mg | Iron: 3.7mg
