Vietnamese Beef Salad

Vietnamese Beef Salad
  1. 1 pound skirt, flank, or sirloin tip steaks, pounded thin, cut into strips
  2. Kosher salt and freshly ground black pepper
  3. 2 T. hoisin sauce
  4. 2 T. black bean sauce
  5. 2 T. soy sauce
  6. 2 T. sriracha
  7. The juice of two limes
  8. ¼ c. sesame oil
  9. 1/2 cup roughly chopped cilantro
  10. 1/2 cup roughly chopped mint leaves
  11. 1 English cucumber, cut into matchsticks
  12. 3 medium carrots cut into matchsticks
  13. 1 daikon radish, cut into matchsticks
  14. 1 red pepper cut into match sticks
  15. 1 thai chili pepper cut into match sticks
  16. 1 c. grape tomatoes cut into quarters
  17. Chili oil for the pan
  18. 1 bunch leaf lettuce, rough chop
  1. Season the steaks liberally with salt and pepper and set aside
  2. In a bowl, combine the hoisin, black bean and soy sauces, the sriracha, the juices of two limes and the sesame oil. Whisk together until well. Taste and adjust. The dressing should be well balanced and not taste of any one ingredient
  3. In a separate bowl, combine the cilantro, mint, cucumber, radish, red pepper chili pepper and tomatoes. Set aside
  4. In a large sauté pan, add a tablespoon of chili oil. Sauté steak until just cooked through. Pour a bit of the dressing over the steak until just coated and remove the steak from heat and toss with salad mixture
  5. To plate, add a bit of leaf lettuce to each plate, top with steak and salad mixture and drizzle with additional dressing. Serve room temperature
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