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    Home » 30 Minute Meals

    Vietnamese Beef Salad

    LAST UPDATED: March 28, 2021 | PUBLISHED: March 28, 2021 | BY: Kim | 1 Comment

    5 from 4 votes
    Jump to Recipe
    Vietnamese Beef Salad - pin

    This  Vietnamese Beef Salad is quick and easy to make in just 15 minutes.  Its got all the fresh and vibrant flavour you’d expect from a healthy vietnamese salad like coriander, mint, lime, and that perfect balance of sweet and sour. 

    Its also got plenty of crunch from the fresh veges, and a little heat from the chillies, making this a great date night idea as it serves two.

    Vietnamese Beef Salad in a bowl with chopsticks

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    What Makes This Salad Special?

    • Thin slices of tender, melt in your mouth beef
    • A quick homemade vietnamese dressing that’s sugar free
    • It makes two servings, but its easy to double or triple
    • Great for date nights, Lunch, and even Dinner
    • Its very filling, packed with protein and veges to keep you fuller for longer
    • Its easy to swap out the beef for chicken to make a Vietnamese Chicken Salad, or you could try this Sausage Salad instead for something a little more basic.
    • Easy to adjust the level of heat to make it more or less spicy

    Ingredients – Meat and Salad

    Main ingredients in vietnamese beef salad

    Ingredients – Dressing

    Ingredients for vietnamese salad dressing

    Ingredient Notes

    • Steak:  Use any good quality steak suitable for grilling.  Eg:  sirloin, boneless rib eye, porterhouse, scotch fillet, rump steak or flank
    • Cabbage:  For best results, I like to chop he top quarter off the cabbage as its too flimsy and tends to go soft too quickly once the dressing in on, and I also chop off the bottom quarter as its too tough.  That leaves the middle half which offers a good about of crunch without being too tough or too flimsy.  Thinly slice the cabbage with a knife or mandolin.
    • Bean Sprouts:  These offer a nice crunch and great texture, and they’re light and fresh.  If unable to find these you can substitute with sliced beans,  or sliced snow peas.
    • Chilli in Salad:  1 diced long red chilli with seeds removed provides a nice warm kick.  If in double just use half, or leave it out and put it on at the end.
    • Chilli in Dressing:  Store bought chilli paste or sambel olek (a Malaysian chilli paste found in the Asian section of supermarkets) is what gives the dressing a warm spiciness.
    • Corriander/Cilantro and Mint:  Be generous with your fresh herbs as this is what really makes a difference.  Using more is better than not using enough and Vietnamese food uses lots of fresh herbs.  Using regular mint is fine here if you can’t find Vietnamese mint. I most often use regular mint as its easier to find.
    • Peanuts:  Make sure to use unsalted peanuts, and it really makes a difference roasting them beforehand.  Chopping or bashing them up to get a dust or powder also adds another texture to this salad in conjunction with the granulated peanuts.  You can substitute the peanuts for cashews if peanuts are not your thing.

    This is a really great recipe if you’re looking for healthy low carb, and low calorie Asian recipes that don’t involve rice or noodles. I also like to make this Sechuan Style Beef with lots of Greens when I'm looking to up my vege intake, and of course you can;t go past Thai Chicken Meatballs with a side of slaw for another easy low car dinner.

    Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.

    How To Make

    Prepare and Cook Beef

    1. Trim any excess fat from beef and slice into long thin pieces about 2mm thick and 6 cm or 2 inches long.
    2. Heat a non stick wok on high heat, and cook beef, moving around the wok until brown and just cooked through.  Once coked, cover and set aside.
    searing beef strips in a pan

    Prepare Salad

    1. Add all of the salad ingredients into a large bowl and use hands to toss and mix together
    preparing salad ingredients in a salad bowl

    Make Dressing

    1. Add all dressing ingredients into a bowl and whisk thoroughly until combined.  (or add to a jar with lid and shake vigorously)
    salad dressing in a jar

    Putting it Together

    1. Pour half of the dressing over the salad and toss through.  Let it sit for five minutes to soften
    2. Arrange salad into two bowls
    3. Arrange cooked beef on top. Discard pan juices if there are any.
    4. Drizzle with remaining dressing
    5. Garnish with granulated peanuts
    preparing the salad and adding the meat

    This is not a boring salad by any means.  Its fresh and flavourful with colour and crunch.  Its one of my favourite salads to make in the summer for weekend lunches, especially when its hot. I'm also a fan of this Thai Prawn Salad which is also low carb.

    Expert Tips

    • Cooking the Beef:  Thinly slicing the beef before you cook it will make it cook a lot quicker and is a great option if you like the beef cooked all the way through.  If you use a non stick pan, you shouldn’t need to use any oil to cook it.  If not using a non stick pan, add one teaspoon of oil to prevent sticking.
    • For Rare Beef:  Slice after you’ve cooked it for 1 minute either side on a hot grill.  Let it rest for 5 minute before slicing thinly.
    • Dressing:  you can make this ahead and keep it in the fridge for 2 – 3 days.  I like to make it in a mason jar with lid which makes it easy to blend all the flavours together. 
    • Heat Level:  The dressing and salad is what I would call mild.
    • Less Heat:  Omit the chill from the salad and or dressing – a great idead if you’re making it for kids, or those who can’t tolerate chilli
    • More Heat:  Add additional chilli paste to the dressing
    • Scaling Up:  this recipe serves 2 people, however you can double  to make it serve 4, or triple to make it serve 6.  (in the recpe, however over the servings number to increase and the ingredient quantities will adjust)
    • Serving:  This salad is best served immediately and with the peanuts sprinkled on at the last minute.
    • Storage:  Store the salad separately without the dressing – keep the dressing in a jug or jar with lid.  Keep peanuts and beef separate and bring it all together just before serving.
    a bowl of vietnamese beef salad with dressing and peanuts on top

    Other Serving Ideas

    Rice Paper Rolls:  Take some of the salad and cooked beef, wrap in softened rice paper rolls and use the dressing as a dipping sauce.  Its delicious and a great idea for when you’re having people over who want something heathy to share that’s fresh and filling.  The recipe would make approx. 6 – 8 rice paper rolls.

    Wraps:  add the dressed salad and beef into a wrap to make to make it go further.  Instead of the recipe serving two, you could easily get 4 wraps out if it.

    Dressing:  This dressing is versatile to use on any salad to give it a fresh flavour lift

    Vietnamese Beef Salad in a bowl with chopsticks

    Vietnamee Beef Salad

    Kim MorrisKimKim
    A quick and easy asian salad that's fresh and flavourful with colour and crunch. Make it with Beef or Chicken, its a great low carb alternative.
    5 from 4 votes
    Print Save Saved!
    Course Dinner
    Servings 2 people
    Calories 456 kcal
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins

    Ingredients
     

    Beef

    • 250 grams quality Lean Beef Sirlion Steak, at room temperature

    Salad

    • 2 cups wombok/chinese cabbage (thinly sliced)
    • 1 medium red onion (sliced)
    • 1 medium red capsicum/bell pepper (seeds removed and sliced)
    • 1 medium green capsicum/bell pepper (seeds removed and sliced)
    • 1 cup bean sprouts (loosely packed)
    • 1 long red chilli (seeds removed and sliced)
    • ¼ cup fresh coriander leaves (lightly packed)
    • ¼ cup fresh mint leaves (lightly packed)

    Dressing

    • 2 tablespoons fish sauce
    • 2 tablespoons vegetable oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon monkfruit sweetener
    • 1 teaspoon crushed garlic/garlic paste
    • 1 teaspoon chilli paste
    • 2 teaspoons lemongrass paste

    To Serve

    • 2 tablespoons granulated peanuts (unsalted and lightly roasted)
    Metric - US Customary
    Prevent your screen from going dark

    Instructions
     

    • Prepare Beef: Trim any excess fat from 250 grams quality Lean Beef Sirlion Steak, at room temperature and slice into long thin pieces about 2mm thick and 6 cm or 2 inches long.
    • Cook Beef: Heat a non stick wok on high heat, and cook beef, moving around the wok until brown and just cooked through. Once coked, cover and set aside.
    • Prepare Salad: Add 2 cups wombok/chinese cabbage (thinly sliced), 1 medium red onion (sliced), 1 medium red capsicum/bell pepper (seeds removed and sliced), 1 medium green capsicum/bell pepper (seeds removed and sliced), 1 cup bean sprouts (loosely packed), 1 long red chilli (seeds removed and sliced), ¼ cup fresh coriander leaves (lightly packed), and ¼ cup fresh mint leaves (lightly packed) into a large bowl and use hands to toss and mix together
    • Make Dressing: Add 2 tablespoons fish sauce, 2 tablespoons vegetable oil, 1 tablespoon fresh lime juice, 1 tablespoon rice wine vinegar, 1 teaspoon monkfruit sweetener, 1 teaspoon crushed garlic/garlic paste, 1 teaspoon chilli paste, and 2 teaspoons lemongrass paste, into a bowl and whisk thoroughly until combined. (or add to a jar with lid and shake vigorously)
    • Dress Salad: Pour half of the dressing over the salad and toss through. Let it sit for one minute to soften
    • Arrange and Serve: Arrange salad into two bowls. Arrange cooked beef on top. Discard pan juices if there are any. Drizzle with remaining dressing. Garnish with 2 tablespoons granulated peanuts (unsalted and lightly roasted).

    Notes

    1. Steak: Use any good quality steak suitable for grilling.  Eg:  sirloin, boneless rib eye, porterhouse, scotch fillet, rump steak or flank
    2. Wombok: For best results, I like to chop he top quarter off the cabbage as its too flimsy and tends to go soft too quickly once the dressing in on, and I also chop off the bottom quarter as its too tough.  That leaves the middle half which offers a good about of crunch without being too tough or too flimsy.  Thinly slice the cabbage with a knife or mandolin.
    3. Bean Sprouts: These offer a nice crunch and great texture, and they’re light and fresh.  If unable to find these you can substitute with sliced beans,  or sliced snow peas.
    4. Chilli in Salad: 1 diced long red chilli with seeds removed provides a nice warm kick.  If in double just use half, or leave it out and put it on at the end.
    5. Chilli in Dressing: Store bought chilli paste or sambel olek (a Malaysian chilli paste found in the Asian section of supermarkets) is what gives the dressing a warm spiciness.
    6. Monkfruit:  an alternative to monkfruit is honey, or coconut sugar in the same quantity.
    7. Corriander/Cilantro and Mint: Be generous with your fresh herbs as this is what really makes a difference.  Using more is better than not using enough and Vietnamese food uses lots of fresh herbs.  Using regular mint is fine here if you can’t find Vietnamese mint. I most often use regular mint as its easier to find.
    8. Peanuts: Make sure to use unsalted peanuts, and it really makes a difference roasting them beforehand.  Chopping or bashing them up to get a dust or powder also adds another texture to this salad in conjunction with the granulated peanuts.  You can substitute the peanuts for cashews if peanuts are not your thing.
    9. Serving: This salad is best served immediately and with the peanuts sprinkled on at the last minute.
    10. Storage: Store the salad separately without the dressing – keep the dressing in a jug or jar with lid.  Keep peanuts and beef separate and bring it all together just before serving.

    Nutrition

    Calories: 456kcalCarbohydrates: 20gProtein: 24gFat: 30gSaturated Fat: 7gFiber: 7gSugar: 4g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

    Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!

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    Comments

      5 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Kelly says

      November 14, 2024 at 11:46 am

      5 stars
      Thank you for sharing. This recipe was a hit and my family enjoyed it. Will make it again!

      Reply

    Hey I'm Kim

    I'm passionate about creating recipes that are lower in sugar and calories without compromising on taste or flavor! My areas of expertise are Dinners Under 500 Calories and Sugar Free Desserts!

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