Vietnamese Beef Salad Recipe
This Vietnamese Beef Salad combines juicy beef, fresh veggies, and a savory-sweet dressing for a light yet flavorful meal that brings together authentic taste and texture.
Servings: 4
Calories: 327kcal
Equipment
Ingredients
For the Steak and Marinade
- 5 cloves crushed garlic
- 1 tablespoon oyster sauce
- 1 Tbsp. brown sugar
- 1 tbsp fish sauce
- 1 tsp. low sodium soy sauce
- 1 teaspoon sesame oil
- 1 1/2 lbs. beef top sirloin fat trimmed and cut into 1" cubes
For the Dressing
- 1/3 c. rice vinegar
- 1 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- Juice from half a lime
For the Salad
- 2 c. chopped green cabbage
- 1 c. halved grape or cherry tomatoes
- 1 c. diced cucumber peeled
- 1/2 c. finely diced red onion
Instructions
- Combine the garlic, oyster sauce, brown sugar, fish sauce, soy sauce, and sesame oil with the beef in a plastic zipper-close bag. Marinate the steak for at least 1 hour before cooking, or overnight for best results.
- To make the vinaigrette, whisk together the rice vinegar, fish sauce, salt, and sugar. Set aside.
- Place the finely diced red onion in a small bowl and add enough vinaigrette to cover it. Set it in the fridge for about 10 minutes to mellow the onion flavor. Combine the chopped cabbage, tomatoes, and cucumbers in a large bowl.
- Heat a large cast iron skillet or wok over high heat. When very hot, add 1/2 tablespoon oil. Once it begins to smoke, add half the beef in an even layer and allow it to sear for about 2 minutes. Turn the beef and let the other side sear for another 1 to 2 minutes. Repeat this with the second half of the meat.
- Transfer the pickled red onions and the remaining vinaigrette to the large salad bowl with your chopped vegetables and toss to combine. Place the beef on top and garnish with cilantro and chopped peanuts.
Notes
To store Vietnamese Steak Salad, keep the beef and salad components separate. The cooked beef will last in the fridge for up to 3 days in an airtight container. The salad and dressing, when stored separately, will stay fresh for 1-2 days.
This dish doesn’t freeze well due to the fresh vegetables, which can become soggy. To reheat the beef, warm it gently in a skillet over low heat before adding to the salad.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 23g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 939mg | Potassium: 1117mg | Fiber: 4g | Sugar: 15g | Vitamin A: 450IU | Vitamin C: 62mg | Calcium: 126mg | Iron: 4mg
