Hot and Sour Beef Salad Recipe

Name: Hot and Sour Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note; Coarse salt; Cracked pepper; 1/2 cup lime juice divided; 2 teaspoons olive oil; 1/4 cup fish sauce; 2 teaspoons sugar; 1 teaspoon Vietnamese chili paste; 1/2 cup loosely packed, roughly chopped cilantro leaves; 1 cucumber, peeled, seeded and thinly sliced; 1 mango, peeled, seeded and cut into 1-inch chunks; 1 large head butter lettuce, washed and spun dry

Servings: persons

1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note
Coarse salt
Cracked pepper
1/2 cup lime juice divided
2 teaspoons olive oil
1/4 cup fish sauce
2 teaspoons sugar
1 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1 cucumber, peeled, seeded and thinly sliced
1 mango, peeled, seeded and cut into 1-inch chunks
1 large head butter lettuce, washed and spun dry

1
*Cooks Note: if using reserved cooked steak, there is no need to cook it again.
2
Just slice it thinly and use.
3
Season flank steak with salt and pepper and 1/4 cup lime juice.
4
Heat oil in a 12-inch non-stick skillet over medium high heat.
5
Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side.
6
Remove to a cutting board and let rest.
7
In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro.
8
Add cucumber, mango and lettuce leaves to dressing.
9
Toss until combined.
10
Divide among 5 serving dishes.
11
Slice flank steak very thin and divide slices among the salads.
12
Place over greens.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note, Coarse salt, Cracked pepper, 1/2 cup lime juice divided, and more.

Yes, Hot and Sour Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot and Sour Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions