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Grilled Lemongrass Beef Salad


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  • Author: Vicky Pham
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

A refreshing and flavorful salad, featuring grilled lemongrass beef.


Ingredients

Units Scale

Beef marinade

  • 1 lb beef sirloin (pounded flat and thin)
  • 3 stalks lemongrass (tender bottom third only; minced)
  • 1 head garlic (about 6 large cloves; minced)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons granulated sugar

Fish sauce dressing

  • 4 tablespoons granulated sugar
  • 6 tablespoons water
  • 3 cloves garlic (minced)
  • 1-2 Thai chili peppers
  • 4 tablespoons lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons Coconut Soda (CoCo Brand)
  • 1/4 cup roasted peanuts (chopped)

Salad

  • 1 small head lettuce (thinly sliced)
  • 2 small cucumbers (deseeded and thinly sliced)
  • 1 small carrot (peeled and thinly sliced)
  • 1/2 cup mint leaves (thinly sliced)
  • 1/2 cup Thai basil leaves (thinly sliced)
  • 4 cups bean sprouts

Instructions

  1. Marinate the beef: For the beef, combine all the ingredients in a bowl and marinate for at least one hour.
  2. Prepare the fish sauce dressing: For the fish sauce dressing, combine all the ingredients (except the roasted peanuts) and set aside.
  3. Assemble the salad: Combine all the salad ingredients and gently toss to mix.
  4. Cook the beef: Pan sear, broil or grill until lightly charred. If grilling, it should take no more than 3-5 minutes on very high heat. Do not overcook beef as it gets tough. Let the beef rest for a few minutes then slice thinly.
  5. Assemble and serve: To serve, arrange the salad first then add slices of beef. Top with roasted peanuts and serve the dressing on the side.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: salad
  • Method: Pan-Searing
  • Cuisine: Vietnamese