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Vietnamese Beef Salad with Wombok
Our Vietnamese Beef Salad is fresh, fragrant, full of umami flavour and a complete winner served as a sensational weekday dinner option or as part of an Asian banquet.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Salad
Cuisine:
Vietnamese
Keyword:
beef, cabbage
Difficulty:
Capable Cooks
Diet:
dairy free
Servings:
4
as a main
Calories:
548
kcal
Author:
Anastasia Papapetros
Equipment
Mandoline or V-Slicer
Non-stick frypan
Ingredients
For the beef
400
grams
beef fillet
(approximately 14.11oz)
1
tablespoon
brown sugar
3
tablespoons
fish sauce
3
tablespoons
lime juice
1
tablespoon
lemongrass, chopped
1
tablespoon
ginger, grated
1
clove
garlic, minced
1
tablespoon
sesame oil
For the salad
1
kilogram
Wombok/Napa or Chinese Cabbage
(approximately 35.27 ounces)
1
medium
carrot
(approximately 120 grams / 3.5 ounces)
1
medium
Lebanese cucumber or Persian cucumber
(approximately 170 grams / 6 ounces)
½
cup
mint, chopped
½
cup
coriander, chopped
½
cup
peanuts, roasted
For the vinaigrette
2
teaspoons
brown sugar
1
tablespoon
rice vinegar
1
tablespoon
dark sesame oil
4
tablespoons
fish sauce
4
tablespoons
lime juice, fresh
1
clove
garlic, minced
1
red chilli
seeds removed, finely diced
Metric
-
Imperial
Instructions
Step 1 - Marinate the Beef
Place beef in a container, add marinade ingredients, sea salt, and cracked black pepper. Toss to coat and keep covered.
While beef marinates, prepare the salad vegetables. Avoid refrigeration to maintain pan temperature.*
Step 2: Shake-up the Dressing
Trim, deseed, and finely dice chilli after rinsing under cold water.
Combine all dressing ingredients in a glass jar, season, and shake vigorously.
Step 3: Cook Beef to Your Liking
Preheat a non-stick frypan on medium-high heat.
Sear marinated beef fillet for about 3 minutes per side. Or to your liking.
Add leftover marinade to pan, allowing it to sizzle and evaporate.
Rest cooked beef for five minutes, then slice into thin pieces.
Step 4: Prepare the Veggies
Remove core, damaged leaves, and thick outer leaves from cabbage. Wash, pat dry and shred finely.
Wash and trim carrot and cucumber, creating ribbons with a vegetable peeler.
Rinse herbs, pat dry, and roughly chop.
Step 5: Assemble the Salad
Combine vegetables, herbs, cooked beef, and peanuts in a large mixing bowl.
Pour dressing over the mixture and toss well to combine.
Taste and season with sea salt and cracked black pepper if desired.
Arrange in a salad bowl and chill until ready to serve
Video
Notes
* Adding cold beef fillets to a hot pan lowers the temperature in the pan, and you will not be able to get a good sear on the fillets.
Nutrition
Calories:
548
kcal
|
Carbohydrates:
26
g
|
Protein:
29
g
|
Fat:
39
g
|
Saturated Fat:
12
g
|
Cholesterol:
70
mg
|
Sodium:
2567
mg
|
Potassium:
1403
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
3902
IU
|
Vitamin C:
97
mg
|
Calcium:
263
mg
|
Iron:
5
mg