Vietnamese Beef Salad Recipe

Vietnamese Beef Salad Recipe

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup freshly squeezed 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 sliced fresh basil
  • 1 cup chopped fresh cilantro
  • 2 large red onions, thinly sliced
  • 2 large seedless cucumbers, with peel, julienned
  • 4 medium carrots, julienned
  • 2 tablespoons chopped dry-roasted, unsalted peanuts
  1. Whisk together soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Pour 3 tablespoons into resealable plastic bag. Cover and chill remaining dressing for salad. Add steak to bag, seal, and turn to coat. Chill 30 minutes.
  2. Heat grill or broiler to medium-high. Grill steak 8 to 10 minutes, turning once, for medium-rare. (Thermometer should register 145 degrees F.) Let rest 5 minutes and slice thinly at an angle, across the grain.
  3. Toss together greens, basil, and cilantro in large bowl. Evenly divide among 4 plates. Sprinkle with onions, cucumbers, and carrots. Top with steak, drizzle with dressing, and sprinkle with peanuts.
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