Serves 6
40 min
Vietnamese Beef Salad
Recipe GLPRd206bfb512a36c
A vibrant and aromatic Vietnamese beef salad featuring tender sliced flank steak tossed with chewy rice noodles, fresh herbs, crisp vegetables, and a savory-tangy dressing made with lime, fish sauce, and sesame oil. Light, refreshing, and perfect for a healthy main course.
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Ingredients
1 pound flank steak
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces dried rice noodles
¼ cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
2 tablespoons Thai fish sauce
1 jalapeño pepper, seeded and minced
½ cup fresh basil leaves
½ cup fresh cilantro leaves
1 large Kirby cucumber, halved and thinly sliced
½ small red onion, halved and thinly sliced
1 cup bean sprouts
Directions
Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package directions until tender but still with a slight chew, about 8-10 minutes. Drain thoroughly and set aside.
While the noodles cook, pat the flank steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over high heat until just smoking. Carefully place the seasoned steak in the pan and sear for 4-5 minutes per side for medium-rare doneness, or until it reaches an internal temperature of 145°F when measured with a meat thermometer. Transfer to a cutting board and let rest for 5 minutes.
While the steak rests, prepare the dressing by whisking together the soy sauce, fresh lime juice, sesame oil, grated ginger, Thai fish sauce, and minced jalapeño in a small bowl until well combined.
Prepare all the vegetables: thinly slice the Kirby cucumber, thinly slice the red onion, and measure out the fresh basil leaves, fresh cilantro leaves, and bean sprouts.
Slice the rested flank steak thinly against the grain.
In a large serving bowl, combine the cooked rice noodles, sliced beef, cucumber, red onion, bean sprouts, basil, and cilantro. Pour the dressing over the salad and toss gently until everything is well coated and evenly distributed. Serve immediately while the beef is still warm.
