Vietnamese Beef Salad Flat Belly Diet Recipes

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VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE SHAKING BEEF SALAD



Vietnamese Shaking Beef Salad image

The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.

Provided by evelynathens

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon minced garlic
1 teaspoon freshly minced chile (any variety)
2 tablespoons fresh lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1 1/2 cups watercress, torn into bite-size sprigs
2 cups butter lettuce or 2 cups other lettuce, torn into bite-size pieces
1/4 cup thinly sliced red onion
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 lb beef sirloin or 1 lb flank steak, cut into 1/8-inch-thick slices
2 -3 tablespoons vegetable oil
2 garlic cloves, sliced
salt and pepper
1/4 cup fresh pineapple chunk, in 1/8-inch-thick bite-size pieces
20 fresh asian basil leaves, cut in half

Steps:

  • Combine all dressing ingredients; set aside.
  • Gently combine all salad ingredients and arrange on a platter.
  • To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
  • Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
  • Add to the bowl with the dressing. Season with salt and pepper.
  • Add the pineapple and Asian basil to the beef mixture.
  • Arrange the beef mixture and all its juices on the watercress and serve immediately.

Nutrition Facts : Calories 374.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 76, Sodium 1176.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.5, Protein 23.8

VIETNAMESE-STYLE BEEF SALAD



Vietnamese-style beef salad image

Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 10

500g beef mince
2 red chillies , 1 finely chopped, the other thinly sliced
4 garlic cloves , crushed
100ml oyster sauce
3 limes , juice of 2, 1 cut into wedges
300g bag cooked rice noodles
3 carrots , cut into thin julienne
300g bag beansprouts
small bunch mint , leaves picked
50g unsalted peanuts , roughly chopped

Steps:

  • Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
  • To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 2.1 milligram of sodium

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