Vietnamese Stir-Fried Beef Salad

"Has a light, clean flavor. Great as a starter or as the main dish on a hot summer night. Serves 4-6 as a starter or 2-3 as the main course."
 
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Ready In:
43mins
Ingredients:
15
Serves:
4-6
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ingredients

  • Dressing

  • 3 tablespoons Chinese white rice vinegar
  • 1 tablespoon garlic, finely chopped
  • salt
  • pepper
  • 2 teaspoons sesame oil
  • 3 tablespoons peanut oil
  • 6 tablespoons spring onions, finely sliced
  • Marinade

  • 1 tablespoon fish sauce (nuoc mam or nam pla)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • pepper
  • Salad

  • 1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long
  • 3 tablespoons peanut oil
  • 5 tablespoons garlic, coarsely chopped
  • 8 ounces soft salad leaves (2 cups)
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directions

  • In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
  • Gradually beat in the sesame oil and peanut oil.
  • Stir in the onions; then, set aside.
  • In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
  • Heat wok over high heat until very hot, then add peanut oil.
  • When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
  • Remove with a slotted spoon and drain on paper towels.
  • Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
  • Remove and let drain through a sieve.
  • Add the leaves to the dressing in the bowl and toss thoroughly to coat.
  • Garnish with garlic and top with beef.
  • Serve immediately.

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