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Vietnamese Beef Salad
- Prep time 20Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 3
Fresh sliced beef tossed with herbs, crisp vegetables, and a bright, zesty dressing.
Ingredients
For the beef:
- 250 g beef sirloin or Oyster Blade (thinly sliced against the grain)
- 1 tsp minced garlic
- 1 tsp oyster sauce
- A pinch of salt & pepper
For the salad mix:
- 1 green banana (thinly sliced, soaked in salted water)
- 1/2 small onion (thinly sliced, soaked in ice water)
- Vietnamese mint (rau răm) or Thai basil
- Crushed roasted peanuts (for topping)
- Shrimp crackers (bánh phồng tôm), fried until puffed and crispy
For the dressing:
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 red chili (finely chopped)
- 1 garlic clove (minced)
Method
-
Marinate the beef: Mix beef with garlic, oyster sauce, salt, and pepper. Let sit for 10 minutes. Sear quickly on high heat until just cooked. Rest and slice if needed.
-
Make the dressing: Stir together fish sauce, lime juice, sugar, garlic, and chili until dissolved.
-
Prep the greens: Soak banana slices in salted water (10 mins) to reduce astringency, then rinse and drain. Thinly slice starfruit and onion.
-
Assemble the salad: Toss beef, starfruit, banana, onion, and herbs with the dressing. Mix gently.
-
Finish & serve: Top with roasted peanuts and extra herbs. Serve with crispy shrimp crackers on the side for scooping or pairing.
-
To Serve: Place the beef over salad, pour the sauce over and decorate with sweet basil for garnish.
