Vietnamese beef salad

2

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 servings

Vietnamese beef salad

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.