Vietnamese-Style Steak Salad

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Total Time
15mins
Prep 10 mins
Cook 5 mins

This is a recipe from Toni Lydecker that I acquired from Wine Enthusiast Magazine. Great for summer picnic or outing. The beef-noodle comibination marinates en route to the picnic, while the greens and vegetables, packed separately stay cool and crisp. Toss with soy lime dressing just before serving..

Ingredients Nutrition

Directions

  1. In a small sauce pan, cook the noodles in boiling water until soft, about 3 minutes. Drain and rinse. Transfer noodles to a medium bowl and let cool.
  2. In a small jar, combine the soy sauce, lime juice, sugar, garlic, and pepper flakes and shake until the dressing is well combined.
  3. Slice the steak against the grain into thin strips. ( Note much easier to slice thin strips when steak is partially frozen).
  4. In a wok or large skillet, heat the vegetable oil over medium-high heat until hot. Add the beef, in batches, and stir-fry until just cooked through.
  5. Transfer the beef to the bowl with the noodles.
  6. Add half the dressing and toss until well coated. Let cool.
  7. In another bowl, combine the lettuce, cucumber, carrot, and mint.
  8. (If you are making the dish as picnic fare, transfer the beef-noodle mixture to a resealable plastic bag and the vegetable mixture to a covered plastic container and place both, along with the jar of remaining dressing in a cooler. Remove from cooler about 30 minutes before serving.).
  9. Just before serving, toss the greens with the remaining dressing and divide among 4 plates. Top each with the beef-noodle salad.
  10. Recommended wine: Gewurztraminer.
Most Helpful

5 5

An excellent salad, thoroughly enjoyed. I added rather more vegetables, and as a result would have preferred just a little more dressing. Something to think about next time. Thank you very much for posting this delicious recipe.