Vietnamese Beef Salad

Vietnamese Beef Salad
Photo by Quentin Bacon

Ingredients

  • 1 jalapeño, seeded and minced
  • 1 teaspoon kosher salt
  • 2 tablespoons Thai fish sauce
  • 1 teaspoon kosher salt
  • ½ cup fresh cilantro leaves
  • 1 tablespoon sesame oil
  • 1 jalapeño, seeded and minced
  • + 25 more ingredients
    • ¼ cup soy sauce
    • ½ cup fresh basil leaves
    • ¼ cup soy sauce
    • 2 tablespoons olive oil
    • 1 8-ounce package dried rice noodles, prepared according to label directions
    • 1 tablespoon sesame oil
    • 2 tablespoons lime juice
    • ½ teaspoon freshly ground pepper
    • 1 cup bean sprouts
    • 2 tablespoons olive oil
    • 1 pound flank steak
    • 1 pound flank steak
    • 1 small red onion, halved and thinly sliced
    • 1 8-ounce package dried rice noodles, prepared according to label directions
    • 2 tablespoons Thai fish sauce
    • 1 cup bean sprouts
    • ½ teaspoon freshly ground pepper
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon freshly grated ginger
    • 1 large Kirby cucumber, halved and thinly sliced
    • 2 tablespoons lime juice
    • ½ cup fresh basil leaves
    • ½ cup fresh cilantro leaves
    • 1 large Kirby cucumber, halved and thinly sliced
    • 1 small red onion, halved and thinly sliced

Preheat the broiler. Rub the olive oil over the flank steak and season with the salt and pepper. Place the steak under the broiler and cook until browned, 6 to 7 minutes per side. Remove from the broiler, cover with foil, and set aside. In a small bowl, whisk together the soy sauce, lime juice, s...

View full recipe at My Recipes

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