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Vietnamese Beef Salad in a bowl with chopsticks
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Vietnamee Beef Salad

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.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 456kcal
Author Kim

Instructions

Beef

  • 250 grams (half a pound) Quality Lean Beef Sirlion Steak, at room temperature

Salad

  • 2 cups Wombok Cabbage/Chinese Cabbage, thinly sliced
  • 1 medium Red onion, thinly sliced
  • 1 medium Red Capsicum (bell pepper), thinly sliced seeds removed
  • 1 medium Green Capsicum (bell pepper), thinly sliced seeds removed
  • 1 cup bean sprouts, loosely packed
  • 1 long Red Chilli, seeds removed, thinly sliced
  • ¼ cup Coriander leaves, lightly packed
  • ¼ cup Mint leaves, lightly packed

Dressing

  • 2 tablespoons Fish Sauce
  • 2 tablespoons Vegetable Oil
  • 1 tablespoons lime juice
  • 1 tablespoon Rice Wine Vinegar
  • 1 teaspoon Granulated sweetener that measures like sugar
  • 1 teaspoon Crushed garlic
  • 1 teaspoon Chilli Paste
  • 2 teaspoons Lemongrass paste

To Serve

  • 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. 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.
  7. 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.
  8. Serving: This salad is best served immediately and with the peanuts sprinkled on at the last minute.
  9. 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: 456kcal | Carbohydrates: 20g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Fiber: 7g | Sugar: 4g