Vietnamese · Lunch
Grilled Beef Salad with Herbs
Grilled marinated beef strips served over rice vermicelli and lettuce with cucumber, fresh herbs, and roasted peanuts, dressed with fish sauce and lime. Beef is charred quickly over high heat for smoky edges while staying tender inside, balancing the sweet, salty, sour, and herbal notes typical of Vietnamese salads.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
471Calories
36.2gProtein
18.9gFat
38.4gCarbs
12.8gSugar
4.6gFiber
2380mgSodium
106mgChol
6.1gSat Fat
870mgPotassium
95mgCalcium
4.3mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice the beef flank steak against the grain into thin strips about 1/4 inch thick and pat dry.
2
Marinate
Whisk fish sauce, lime juice, garlic, sugar, and vegetable oil in a small bowl, then toss with beef strips, cover, and refrigerate for 20 minutes.
3
Boil
Cook the rice vermicelli noodles in boiling water for 3 to 4 minutes until tender, then drain and rinse under cold water.
4
Grill
Sear the marinated beef strips in a hot pan over high heat for 2 to 3 minutes per side until charred and cooked to medium-rare.
5
Assemble
Arrange lettuce, cooked vermicelli, cucumber, bean sprout, mint, cilantro, and Thai basil in a wide bowl.
6
Dress
Whisk fish sauce, lime juice, sugar, water, garlic, and chili together until sugar dissolves.
7
Plate
Lay the grilled beef over the salad, scatter peanuts and scallion on top, and drizzle dressing over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank steak
- 2 tbsp2 tbsp fish sauce, for the marinade
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 2.8 oz40g, about 2/3 cup dry rice vermicelli noodles, cooked
- 7 oz200g lettuce
- 11 cucumber
- 2 oz60g bean sprout
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp Thai basil leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp scallion
- 4 tbsp4 tbsp fish sauce, for the dressing
- 2 tbsp2 tbsp lime juice, for the dressing
- 2 tbsp2 tbsp sugar, for the dressing
- 4 tbsp4 tbsp water
- 1 clove1 clove garlic, for the dressing
- 11 chili-fresh
