Vietnamese beef salad
Chatelaine
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.
