Vietnamese Beef Salad

Vietnamese Beef Salad
Photo by Sang An

Ingredients

  • ½ cup low-sodium soy sauce
  • 1 flank steak (1 1/2 to 2 pounds)
  • ¼ cup fresh lime juice
  • 2 teaspoons sesame oil
  • 2 tablespoons grated fresh ginger (optional)
  • 2 tablespoons peanut oil
  • ½ teaspoon kosher salt
  • + 5 more ingredients
    • 4 ounces thin rice noodles
    • 1 papaya, peeled, seeded, and roughly chopped
    • ½ cup fresh cilantro leaves (optional)
    • 2 radishes, trimmed and thinly sliced
    • 2 teaspoons light brown sugar

Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours. Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes. Mean...

View full recipe at My Recipes

Comments

Variations on Vietnamese Beef Salad

  • Vietnamese Beef Salad
    • 1 8-ounce package dried rice noodles, prepared according to label directions
    • 1 small red onion, halved and thinly sliced
    • +29 other ingredients


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