Vietnamese Beef Salad
Ingredients
The salad
-
1
lb
beef (tenderloin, tri tip or flank steak)
-
2–3
cups
shredded green papaya (or rice noodles)
-
1
cup
fresh herbs (mint, cilantro, basil)
-
2
tablespoons
roasted crushed peanuts (optional)
-
1
tablespoon
fried shallots (optional)
Nouc Cham Dressing
-
1
tablespoon
fresh lime juice
-
1
tablespoon
brown sugar
-
1
tablespoon
fish sauce
-
1
tablespoon
olive oil or water
-
2
teaspoons
mild red chili (finely sliced)
-
1
clove
garlic (finely minced)
Vietnamese Beef Marinade
-
¼
cup
lemongrass (pounded or finely chopped)
-
¼
cup
garlic (finely minced or pounded)
-
1
teaspoon
fish sauce
-
2
teaspoons
sesame oil
-
1
tablespoon
oyster sauce or vegan oyster sauce
-
2
tablespoons
sugar
-
½
teaspoon
pepper
-
¼
teaspoon
chili flakes
-
1
teaspoon
five spice
Instructions
- Make the marinade by slicing the beef into bite-size pieces and mixing with the marinade ingredients; let sit for at least 30 minutes.
- Peel and shred the green papaya, then soak it in ice water for 15-20 minutes.
- Prepare the dressing by combining lime juice, fish sauce, sugar, oil, chili, and garlic.
- Drain the papaya and toss it with the dressing.
- Serve the papaya on a plate along with the cooked beef and fresh herbs, topped with peanuts and shallots.
Nutrition Facts (estimated)
Servings
3
Calories
433
Total fat
18.3g
Total carbohydrates
30.8g
Total protein
38.2g
Sodium
856.8mg
Cholesterol
90.7mg
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