Vietnamese · Lunch
Water Spinach Salad with Grilled Beef
A Vietnamese salad pairing warm, char-grilled sliced beef sirloin with tender water spinach, shallots and fresh chili in a bright fish sauce, lime and garlic dressing, finished with crushed roasted peanuts and cilantro.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
398Calories
34.2gProtein
24.3gFat
13.1gCarbs
6.2gSugar
3.4gFiber
980mgSodium
100mgChol
7.1gSat Fat
870mgPotassium
95mgCalcium
4.1mgIron
2.6mcgVitamin B12
24mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat beef sirloin dry, rub with oil and black pepper, and rest at room temperature 10 minutes while prepping vegetables.
2
Rinse
Wash water spinach under cold water, shake dry, and place in a bowl with shallot.
3
Whisk
In a small bowl, whisk fish sauce, lime juice, sugar, minced garlic and sliced chili until sugar dissolves.
4
Grill
Sear beef over high heat in a heavy skillet 2–3 minutes per side until deep brown crust forms and centre reads medium-rare.
5
Rest
Transfer beef to a cutting board and rest 5 minutes until juices stop pooling, then slice thinly against grain.
6
Toss
Pour half the dressing over water spinach and shallot, toss with tongs until evenly coated and slightly wilted.
7
Plate
Arrange dressed spinach on plate, lay sliced beef on top, drizzle remaining dressing, scatter peanuts and cilantro, serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 6 cups180g water spinach
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 11 chili-fresh
- 4 tbsp4 tbsp peanut
- 4 tbsp4 tbsp cilantro
- 4 tsp4 tsp vegetable-oil
- 11 shallot
- 1/4 tsp1/4 tsp black-pepper
