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Vietnamese-style Beef Salad Recipe

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This Vietnamese-style beef salad is a fresh, vibrant dish combining tender, seared beef sirloin with crisp vegetables and aromatic herbs, all tossed in a tangy, slightly sweet fish sauce dressing. Perfect for a light yet satisfying meal, it comes together quickly for a healthy and flavorful dinner or lunch.

Ingredients

Beef

  • 250 grams beef sirloin, thinly sliced

Vegetables & Herbs

  • 1 cup lettuce, shredded
  • 1 medium carrot, julienned
  • 1 small cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 10 fresh mint leaves, chopped
  • A handful of cilantro, chopped
  • 1 small chili, thinly sliced (optional)

Dressing

  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1 clove garlic, minced

Garnish

  • 1 tablespoon roasted peanuts, crushed

Instructions

  1. Prepare the dressing: In a small bowl, combine fish sauce, lime juice, sugar, and minced garlic. Mix thoroughly until the sugar dissolves to create a balanced, flavorful dressing.
  2. Cook the beef: Heat a skillet over medium-high heat and lightly oil it. Quickly sear the thinly sliced beef sirloin until it reaches medium rare, which should take just a couple of minutes per side. Remove from heat and let the beef rest briefly to retain its juices.
  3. Assemble the salad: In a large bowl, toss together shredded lettuce, julienned carrot, thinly sliced cucumber, and red onion, forming the fresh vegetable base of the salad.
  4. Add beef and dressing: Add the warm, seared beef slices to the vegetable mix. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly without bruising the delicate vegetables.
  5. Garnish and serve: Sprinkle chopped mint, cilantro, and crushed roasted peanuts over the top. Add sliced chili if using, for an optional spicy kick. Serve immediately to enjoy the salad’s crisp freshness and vibrant flavors.

Notes

  • Beef sirloin should be thinly sliced to ensure quick cooking and tenderness.
  • Adjust fish sauce and lime juice quantities to taste, balancing salty and sour notes.
  • Chili is optional; omit for a milder dish or increase for more heat.
  • Let the beef rest after cooking to keep it juicy and tender.
  • This salad is best served immediately to enjoy its crisp texture and fresh flavors.

Find it online: https://cookedbygrace.com/vietnamese-style-beef-salad-recipe/