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