Tuesday, June 29, 2010

Vietnamese Beef Salad


1 lb. lean beef, grilled or roasted: filet, New York, skirt steak
1 head red leaf or butter lettuce, torn into large pieces
2 carrots, julienned
1 cucumber, julienned
1 small bunch mint leaves, roughly chopped
1 small bunch Thai basil leaves, roughly chopped (I just started growing this variety)
1 small bunch cilantro leaves, roughly chopped

Peanut topping:
1 T. canola oil
1 lg. clove garlic, minced
½ C. toasted peanuts
2 T. brown sugar
Heat oil in a small sauté pan, gently cook garlic. Add peanuts and sugar and cook until light golden brown. Cool.

Dressing:
1/3 C. fresh lime juice
1/3 C. fish sauce
1/3 C. brown sugar
1 t. Sriracha or Sambal Oelek (if you want some spice)

To assemble, arrange lettuce on a large plate. Next beef, then carrots and cucumber. Pour the dressing over the salad. Top with peanuts and herbs.
*Serve with brown rice.

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