Vietnamese Beef Salad

6 tablespoons fresh lime juice, divided
2 tcloves garlic, pressed, divided
1/2 teaspoon sea salt, divided
2 tablespoons peanut oil
2 teaspoons sesame oil, divided
1/4 teaspoon crushed red pepper
1 teaspoon sugar

1 pound flank steak, sliced 1/4 inch thick

3 ounces dried thin rice noodles, cooked, rinsed and drained
1 small head butter or Boston leaf lettuce, leaves separated
1 large carrot, cut into thin strips with vegetable peeler
1 small cucumber, peeled and thinly sliced
1/4 cup wasabi dried peas
1/4 cup lightly packed fresh cilantro leaves
1/4 cup lightly packed fresh mint leaves

For salad dressing, combine 3 tablespoons lime juice, 1 clove garlic, and 1/4 teaspoon salt in a small bowl; whisk to blend. Add peanut oil and 1/2 teaspoon sesame oil to mixture; set aside.
For marinade, combine remaining 3 tablespoons lime juice, garlic, 1/4 teaspoon salt, and 1 1/2 teaspoons sesame oil in a shallow dish; stir in sugar. Add flank steak strips, and toss to coat. Cover and refrigerate 1 to 2 hours, tossing meat occasionaly.
Preheat a cast-iron grill pan or heavy, large skillet over high heat. Place half of beef strips in a single layer on grill pan, separating them to insure browning; brown beef 30 to 45 seconds on each side. Transfer to a plate, and cook remaining beef.
To serve, arrange noodles, lettuce leaves, carrots, cucumber, radishes, and herbs on a serving platter or individual serving plates. Drizzle with dressing. Makes 4 servings.

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