Vietnamese beef salad
2
- Prep Time15 min
- Total Time25 min
- Makes4 servings
Yvonne Duivenvoorden
Ready in just 25 minutes, this is an all-in-one summer salad with zesty, crisp flavours.
Ingredients
375 g strip loin or top sirloin steak, about 1-in. thick
2 cups sugar-snap peas or snow peas
1 red or yellow bell pepper
2 green onions, thinly sliced
1/2 cup coarsely chopped mint leaves
1 large carrot
3 tbsp rice-wine vinegar
2 tbsp vegetable oil
2 tbsp dark sesame oil
1 tbsp granulated sugar
3 garlic cloves, minced
1 tsp bottled minced ginger
1/2 tsp salt
1 romaine heart
Instructions
Oil grill and heat barbecue to medium-high. Place steaks on grill. Barbecue, uncovered, until meat gives slight resistance when pressed, 5 to 6 min per side for a steak 1 in. (2.5 cm) thick, if you like it medium-rare. Or broil until done as you like.
Meanwhile, trim peas, then cook in boiling water until tender-crisp, about 1 min. Drain and place in a large bowl along with pepper, onions and mint. Coarsely grate carrot and add.
In a small bowl, whisk vinegar with oils, sugar, garlic, ginger and salt. Slice romaine into bite-size pieces and add to vegetables. Toss with dressing. Thinly slice steak and add to salad.
Nutrition (per serving)
Calories 322, Protein 23g, Carbohydrates 17g, Fat 19g, Fibre 5g, Sodium 349mg.
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