Vietnamese beef salad
2
PREP TIME
15 min
TOTAL TIME
25 min
Makes
4 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
- 23 g,
- Carbohydrates
- 17 g,
- Fat
- 19 g,
- Fibre
- 5 g,
- Sodium
- 349 mg.
FILED UNDER: barbecue Beef Canada Day Dinner grill Healthy Recipes lunch Salads stovetop vegetables world cuisine
