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
- Marinate the beef: For the beef, combine all the ingredients in a bowl and marinate for at least one hour.
- Prepare the fish sauce dressing: For the fish sauce dressing, combine all the ingredients (except the roasted peanuts) and set aside.
- Assemble the salad: Combine all the salad ingredients and gently toss to mix.
- 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.
- 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