Vietnamese Beef Salad

Ingredients

• 300 g Rump steak (beef fillet) (Very thinly sliced, to marinate)
• 2 c. à café Sugar (To caramelize the meat)
• 0.5 c. à café Ground black pepper
• 1 c. à soupe Fish sauce (nuoc mam)
• 1 pièce Lime (Juice and zest)
• 0.5 c. à café Ground chili powder (Adjust to taste)
• 2 c. à café Sesame oil
• 1 c. à soupe Sweet soy sauce
• 1 pièce Garlic clove (Finely crushed)
• 0.5 c. à café Fresh ginger (Finely grated)
• 0.25 tête Iceberg lettuce (Coarsely chopped)
• 0.5 pièce Cucumber (Cut into sticks)
• 0.5 pièce Red bell pepper (Peeled, seeded, julienned)
• 0.25 bouquet Fresh cilantro (Leaves only)
• 5 feuilles Fresh mint (Roughly torn)
• 2 c. à soupe Unsalted roasted peanuts (Crushed)

Instructions

1. Prepare the meat

   Slice the rump steak into ultra‑thin slices (about 2 mm). Place the slices in a freezer bag.

   Time: PT10M

2. Marinate the meat

   Add the sugar, pepper, fish sauce, lime juice, ground chili powder, sesame oil and soy sauce into the bag. Seal and massage for 1 minute to coat the slices well.

   Time: PT1H

3. Prepare the vegetables

   Wash the lettuce, cucumber, bell pepper, cilantro and mint. Cut the lettuce into coarse strips, the cucumber into sticks, the bell pepper into julienne and coarsely chop the cilantro and mint.

   Time: PT15M

4. Prepare the dressing

   In a bowl, combine the crushed garlic, lime juice, grated ginger, sesame oil, soy sauce, fish sauce and sugar. Whisk until the sugar dissolves.

   Time: PT5M

5. Cook the beef

   Heat the pan over medium‑high heat. Without adding fat, sear the beef slices 1 minute each side, just to color them while keeping them pink in the centre.

   Time: PT5M

   Temperature: 190°C

6. Assemble the salad

   In a large bowl, toss the lettuce, cucumber, bell pepper, cilantro and mint. Pour the dressing, mix well. Arrange the hot beef slices on top, sprinkle with crushed peanuts.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

22 g

Fat

28 g

Fiber

4 g

Ingredient Substitutions

• Instead of Rump steak (beef fillet): Ribeye, Flank steak
• Instead of Sugar: Honey, Maple syrup
• Instead of Ground black pepper: White pepper
• Instead of Fish sauce (nuoc mam): Soy sauce + a splash of lime juice
• Instead of Lime: Yellow lemon
• Instead of Ground chili powder: Chili paste, Chili flakes
• Instead of Sesame oil: Peanut oil, Light olive oil
• Instead of Sweet soy sauce: Soy sauce + a little sugar
• Instead of Garlic clove: Garlic powder (1/8 tsp)
• Instead of Fresh ginger: Ground ginger (1/4 tsp)
• Instead of Iceberg lettuce: Romaine lettuce
• Instead of Cucumber: Zucchini
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Fresh mint: Basil
• Instead of Unsalted roasted peanuts: Hazelnuts, Almonds

Equipment Needed

• Chef's knife
• Cutting board
• Freezer bag (or zip‑lock)
• Heavy‑bottomed skillet
• Kitchen tongs
• Medium bowl
• Tablespoon
• Teaspoon
• Fine grater or microplane (optional)
• Garlic press (optional) (optional)

Critical Steps — Do Not Skip

• Slice the beef very thinly
• Observe a marinating time of at least 45 minutes
• Sear the beef quickly over high heat to keep tenderness

Chef Tips from the Video

• Use high‑quality beef, preferably organic rump steak, for optimal texture.
• A whole lime wedge in the marinade adds a very fresh aromatic note.
• Sprinkle the roasted peanuts at the last moment to retain their crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 1 to 2 days. Keep the dressing separate.

Freezer: Marinated beef can be frozen before cooking (up to 1 month). Thaw in the refrigerator before searing.

Room temperature: Do not leave the salad at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef the day before for an even stronger flavor.
• Prepare the dressing and store it in the refrigerator for 24 hours before use.
• Cut all vegetables ahead of time and keep them in an airtight container.