Vietnamese Beef Salad Recipe

Name: Vietnamese Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno, 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

Servings: persons

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 jalapeno, 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

1
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.
2
In a small bowl, whisk together the soy sauce, lime juice, sesame oil, ginger, fish sauce, and jalapeno. 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.
3
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.
4
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.

536

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound flank steak, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground pepper, 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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