Vietnamese Beef Salad
Photo: Quentin Bacon
Yield: Makes 6 servings
More From Real Simple
Other: 15 Minutes
- 2 tablespoons olive oil
- 1 pound flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 tablespoons Thai fish sauce
- 1 jalapeño, seeded and minced
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1 large Kirby cucumber, halved and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1 cup bean sprouts
- 1 8-ounce package dried rice noodles, prepared according to label directions
- Preheat the broiler. Rub the olive oil over the flank steak and season with the salt and pepper. Place the steak under the broiler and cook until browned, 6 to 7 minutes per side. Remove from the broiler, cover with foil, and set aside.
- In a small bowl, whisk together the soy sauce, lime juice, sesame oil, ginger, fish sauce, and jalapeño. In a large bowl, combine the basil, cilantro, cucumber, onion, and bean sprouts and toss well with the soy dressing. Arrange the noodles on top.
- Slice the steak into 1/4-inch pieces, cutting against the grain, and place over the noodles. Garnish with additional basil and cilantro, if desired. Serve.
- To make up to 1 day ahead, prepare and store separately in the refrigerator: steak, dressing, vegetables, and noodles. Assemble up to 3 hours before serving.
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