Vietnamese Beef Salad
The marinade for this beef includes lemongrass, an aromatic herb that is a staple in Southeast Asian cooking. Resembling a green onion in shape, it has long, thin, gray-green leaves. Only the pale bottom part of the stalk is used in cooking.
Ingredients
- 3 garlic cloves, crushed
- 2 lemongrass stalks, thinly sliced
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fish sauce
- 2 Tbs. sesame oil
- 1⁄2 tsp. red chili paste
- 1 lb. flank steak, sliced 1⁄4 inch thick
- 4 oz. dried thin rice noodles
- 1 head butter lettuce, large leaves torn in half
- 2 carrots, peeled and cut into long julienne strips
- 1⁄2 cup roasted peanuts, chopped
- 1⁄2 cup fresh cilantro leaves
- 1⁄2 cup fresh mint leaves
- Vietnamese dipping sauce for serving
Directions
In a bowl, whisk together the garlic, lemongrass, brown sugar, lime juice, fish sauce, sesame oil and chili paste. Add the beef and toss to coat. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Cook the noodles according to the package instructions. Drain and rinse with cold water. On a large platter, arrange the lettuce, noodles and carrots.
Preheat a grill pan over high heat. Remove the beef from the marinade; discard the marinade. Grill the beef, turning once, about 1 minute per side. Arrange the beef on the salad. Garnish with the peanuts, cilantro and mint. Serve with the dipping sauce. Serves 4.
Williams-Sonoma Kitchen
Cook the noodles according to the package instructions. Drain and rinse with cold water. On a large platter, arrange the lettuce, noodles and carrots.
Preheat a grill pan over high heat. Remove the beef from the marinade; discard the marinade. Grill the beef, turning once, about 1 minute per side. Arrange the beef on the salad. Garnish with the peanuts, cilantro and mint. Serve with the dipping sauce. Serves 4.
Williams-Sonoma Kitchen