Vietnamese Beef Salad Recipe

Name: Vietnamese Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 flank steak (1 1/2 to 2 pounds); 1/2 cup low-sodium soy sauce; 4 ounces thin rice noodles; 2 tablespoons grated fresh ginger (optional); 1/4 cup fresh lime juice; 2 teaspoons light brown sugar; 1/2 teaspoon kosher salt; 2 teaspoons sesame oil; 2 tablespoons peanut oil; 2 radishes, trimmed and thinly sliced; 1 papaya, peeled, seeded, and roughly chopped; 1/2 cup fresh cilantro leaves (optional)

Servings: persons

1 flank steak (1 1/2 to 2 pounds)
1/2 cup low-sodium soy sauce
4 ounces thin rice noodles
2 tablespoons grated fresh ginger (optional)
1/4 cup fresh lime juice
2 teaspoons light brown sugar
1/2 teaspoon kosher salt
2 teaspoons sesame oil
2 tablespoons peanut oil
2 radishes, trimmed and thinly sliced
1 papaya, peeled, seeded, and roughly chopped
1/2 cup fresh cilantro leaves (optional)

1
Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours.
2
Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes.
3
Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain.
4
In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils.
5
Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using).
6
Look for a papaya that has a smooth, dark green skin with a touch of yellow. It should give slightly when squeezed. If you can find only firm papaya, place the fruit in a paper bag and leave it on a counter for a couple of days.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 flank steak (1 1/2 to 2 pounds), 1/2 cup low-sodium soy sauce, 4 ounces thin rice noodles, 2 tablespoons grated fresh ginger (optional), and more.

Yes, Vietnamese 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.

Vietnamese Beef Salad

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