Vietnamese Beef Salad
Total Time
1 hour and 5 minutes
Prep Time
45 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(8)
Ingredients
3 servings
- 1 lb beef ( tenderloin, tri tip or flank steak)
- 2-3 cups shredded Green Papaya (or rice noodles)
- 1 cup combo of fresh mint, cilantro and basil
- 2 tablespoon roasted crushed peanuts ( optional)
- 1 tablespoon fried shallots (optional- see below)
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon olive oil or water
- 2 tsp mild red chili- finely sliced
- 1 finely minced garlic clove
- 1/4 C pounded or finely chopped lemongrass
- 1/4 C garlic-finely minced or pounded
- 1 tsp fish sauce
- 2 tsp sesame oil
- 1 T oyster sauce or vegan oyster sauce
- 2 T sugar 1/2 tsp pepper
- 1/4 tsp chili flakes
- 1 tsp five spice
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Preparation
Step 1
Make marinade. Slice beef into 1/2-inch thick bite-size pieces, toss with marinate and let sit at least 30 minutes. Or refrigerate for up to 8 hours. Grill or pan-fry until just cooked to medium, or medium rare.
Step 2
Peel and shred green papaya and place in a bowl of ice water for 15-20 minutes. Alternatively, you could prepare rice noodles following the manufacturer’s directions.
Step 3
Make dressing. Combine lime juice, fish sauce, sugar, oil, chili, garlic.
Step 4
Drain Papaya and toss(or rice noodles) with dressing to coat. Place on a plate along with beef and a combination of fresh herbs. Top with roasted peanuts and crispy shallots. Serve with chop sticks.
Step 5
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