SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD
Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
- In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
- Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
- Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1581 milligrams, Sugar 7 grams, TransFat 1 gram
VIETNAMESE SHAKING BEEF SALAD
The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.
Provided by evelynathens
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients; set aside.
- Gently combine all salad ingredients and arrange on a platter.
- To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
- Add to the bowl with the dressing. Season with salt and pepper.
- Add the pineapple and Asian basil to the beef mixture.
- Arrange the beef mixture and all its juices on the watercress and serve immediately.
Nutrition Facts : Calories 374.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 76, Sodium 1176.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.5, Protein 23.8
CRAVING-VIETNAMESE SALAD
I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.
Provided by K Hillbilly
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 21
Steps:
- Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
- Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
- Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
- Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
- Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
- Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 39.6 g, Cholesterol 130 mg, Fat 21.6 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 4.1 g, Sodium 1925.9 mg, Sugar 12.4 g
STEAK & VIETNAMESE NOODLE SALAD
Serve up this healthy steak and noodle salad for supper and nourish your body with nutrients as well as energy from complex carbs.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
- Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
- Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.
Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.1 milligram of sodium
VIETNAMESE GRILLED STEAK AND CABBAGE SALAD
Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 12h12m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
- Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
- In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
- To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
- Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
- To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.
Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1
More about "vietnamese style steak salad recipes"
VIETNAMESE-STYLE STEAK SALAD RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 4 minsServings 4Calories 584 per serving
- Make rub: Pull off tough outer layers of lemongrass and cut off stem end and coarse leaves. Chop tender core and whirl in a food processor until very finely chopped, about 4 minutes, scraping down bowl as needed. Add ginger, garlic, and shallot and whirl until a paste forms, 2 to 3 minutes more. Add oil and 1/4 tsp. salt; pulse to combine.
- Sprinkle steaks with remaining 1 tsp. salt; then cover both sides with lemongrass rub. Chill at least 1 hour and up to
- Make vinaigrette: Heat oil in a medium frying pan over medium heat. Add garlic and cook until light golden, stirring gently, being careful not to burn (it will continue to darken off the heat). Pour garlic and oil through a strainer into a small, heatproof mixing bowl. Drain garlic chips on paper towels. After oil has cooled slightly, whisk in lime juice, sugar, and fish sauce. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
- Make salad: In a 4-qt. saucepan, bring 2 qts. water to a boil and add rice noodles. Cook until tender, 3 to 5 minutes. Drain and place in a large mixing bowl. Add carrot, cucumber, cabbage, and chopped herbs and green onions.
VIETNAMESE STEAK SALAD - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (2)Total Time 21 minsCategory DinnerCalories 270 per serving
- Start with the dressing. Simply mix all the dressing ingredients together in a small bowl and put to one side whilst you prepare the rest of the salad.
- Cover the rice noodles in boiling water and leave to stand for 3 minutes - until the rice noodles are cooked. Drain and rinse under the cold tap to stop the noodles sticking together. Leave to drain in a colander.
- Heat a small frying pan until very hot. Spray the steak on both sides with the spray oil and rub in the salt and pepper. Place the steak in the pan and cook for 2-3 minutes on each side so that it's charred on the outside, but still pink in the middle (cook for a couple of minutes longer if you prefer your steak well-done). Take the steak out of the pan and place on a chopping board. Cover with foil and then a tea-towel on top and leave to rest for 5 minutes.
- Whilst the steak is resting, divide the salad leaves, cucumber, carrot and spring onions between two bowls. Top with the noodles.
VIETNAMESE-STYLE STEAK AND SALAD | TESCO REAL FOOD
From realfood.tesco.com
5/5 (2)Category DinnerCuisine VietnameseTotal Time 35 mins
VIETNAMESE-STYLE STEAK SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 584 per serving
MICHAEL SYMON'S VIETNAMESE STEAK SALAD RECIPE
From today.com
3.8/5 (38)Total Time 30 minsCategory Entrées
VIETNAMESE-STYLE GRILLED STEAK SALAD | TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
VIETNAMESE SHAKING BEEF RECIPE - STEAK SALAD- “THIT BO LUC ...
From whiskeyandbooch.com
VIETNAMESE BEEF & CRUNCHY NOODLE SALAD - MARION'S KITCHEN
From marionskitchen.com
ASIAN STEAK AND NOODLE RECIPE - THERESCIPES.INFO
From therecipes.info
VIETNAMESE STEAK SALAD RECIPE - OLIVE MAGAZINE RECIPES AND ...
From olivemagazine.com
SHAKING BEEF STEAK SALAD RECIPE - LOVEFOOD.COM
From lovefood.com
VIETNAMESE STEAK SALAD RECIPE
From crecipe.com
VIETNAMESE STRIP STEAK RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
VIETNAMESE-STYLE STEAK SALAD - DAIRY FREE RECIPES
From fooddiez.com
VIETNAMESE RECIPES: VIETNAMESE-STYLE STEAK SALAD
From vietnameserecipes-cuisine.blogspot.com
EASY VIETNAMESE BEEF SALAD RECIPE – VIETGLOBE.ORG
From vietglobe.org
STEAK & VIETNAMESE NOODLE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
VIETNAMESE STEAKS RECIPE - TABLESPOON.COM
From tablespoon.com
VIETNAMESE STEAK AND NOODLE SALAD - SCRAMBLED CHEFS
From scrambledchefs.com
VIETNAMESE-GRILLED STEAK WITH TANGY WATERCRESS SALAD ...
From foodnwhine.com
VIETNAMESE STEAK SALAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 MOST POPULAR VIETNAMESE SALADS - TASTEATLAS
From tasteatlas.com
VIETNAMESE STYLE STEAK SALAD RECIPE
From crecipe.com
VIETNAMESE GRILLED STEAK SALAD – PALATABLE PASTIME ...
From palatablepastime.com
EASY VIETNAMESE BEEF SALAD RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
VIETNAMESE BEEF SALAD RECIPE - THE LEMON BOWL®
From thelemonbowl.com
VIETNAMESE STEAK AND SUGAR SNAP SALAD RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE SALAD DRESSING RECIPE | EASY SAUCE RECIPES
From easysaucerecipes.com
VIETNAMESE BEEF SALAD - CHATELAINE.COM
From chatelaine.com
VIETNAMESE STEAK SALAD WITH ZESTY VIETNAMESE DRESSING ...
From sundaysuppermovement.com
VIETNAMESE STEAK SALAD RECIPE | EATINGWELL
From eatingwell.com
VIETNAMESE STEAK SALAD RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
FIVE REFRESHING VIETNAMESE SALADS - VIET WORLD KITCHEN
From vietworldkitchen.com
VIETNAMESE-STYLE BEEF SALAD RECIPE | FOOD
From food.amerikanki.com
VIETNAMESE CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
VIETNAMESE-STYLE GRILLED STEAK & NOODLE SALAD - CANADIAN ...
From cdnbeef.ca
VIETNAMESE SHAKING BEEF RECIPE - STEAK SALAD- “THIT BO LUC ...
From whiskeyandbooch.com
VIETNAMESE TOMATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
VIETNAMESE STEAK SALAD | NATURAL GROCERS
From naturalgrocers.com
VIETNAMESE STEAK SALAD RECIPE | NEW IDEA FOOD
From newideafood.com.au
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #salads #beef #asian #vietnamese #picnic #meat #steak #to-go
You'll also love