Serves 4
55 min
Vietnamese Beef Salad
Recipe GLPR6580f9e00e21aa
A vibrant Vietnamese-inspired salad featuring grilled flank steak tossed with fresh herbs, crisp vegetables, and a tangy lime-soy dressing. Mixed greens, cucumber, carrots, and red onion create a refreshing base, topped with fragrant basil and cilantro for an authentic flavor experience.
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Ingredients
1/4 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons sugar
1 tablespoon minced garlic
2 teaspoons chile paste
1/2 pound flank steak
6 cups mixed greens
1 cup fresh basil, sliced
1 cup fresh cilantro, chopped
2 large red onions, thinly sliced (about 2 cups)
2 large seedless cucumbers, julienned with peel (about 4 cups)
4 medium carrots, julienned (about 2 cups)
2 tablespoons chopped dry-roasted unsalted peanuts
Directions
In a small bowl, whisk together the soy sauce, lime juice, water, sugar, minced garlic, and chile paste. Set the dressing aside.
Pat the flank steak dry with paper towels. Heat a cast-iron skillet or grill to high heat (about 450°F). Sear the steak for 4–5 minutes per side, or until it reaches an internal temperature of 145°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Slice the rested flank steak thinly against the grain.
Arrange the mixed greens on a large serving platter or divide among four bowls.
Layer the sliced red onions, julienned cucumber, and julienned carrots over the greens.
Top with the sliced flank steak, scattered fresh basil, and chopped cilantro.
Drizzle the dressing over the salad and garnish with the chopped peanuts. Serve immediately.
