Craving a vibrant and satisfying meal that's both healthy and incredibly flavorful? Look no further than this delightful beef and vegetable salad! This recipe expertly balances the richness of tender beef with the crisp freshness of an array of seasonal vegetables, all tossed in a zesty and light dressing. It’s the perfect dish for a light lunch, a satisfying dinner, or even a vibrant addition to your next barbecue. Forget boring salads – this recipe is bursting with texture and taste, offering a delicious alternative to heavy, carb-laden meals.
This beef and vegetable salad is surprisingly easy to prepare, even for beginner cooks. The combination of lean protein and nutrient-rich vegetables makes it a wholesome and guilt-free indulgence. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions below and discover how simple it is to elevate your salad game!
Tools Needed
- Pan
- Knife
- Cutting board
- Bowl
- Scissors
Ingredients
- Bean sprouts: 300g
- Kale
- Beef (lean): 400g
- Fried onions: 20g
- Roasted peanuts: 20g
- White noodles: 10g
- Onion: 200g
- Basil
- Chili: 1
- Garlic cloves: 7
- Lemons: 3
- Seasoning: 1 teaspoon
- MSG: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Ground pepper: 1/3 teaspoon
- Soy sauce: 1 spoonful
- Cooking oil: 1 spoonful
- Oyster oil: 1/2 teaspoon
- Fish sauce
- Shrimp crackers
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Beef
- Cut the onion into thin slices and soak in ice water to reduce pungency. Cut the chili in half; use half for strips in the salad and half (minced with garlic) for the dipping sauce. Clean and chop basil, water spinach.
- Cut across the grain of the beef to ensure tenderness. Marinate the beef with seasoning, MSG, sugar, ground pepper, soy sauce, cooking oil, oyster oil, and minced garlic for 20 minutes.
Step 2. Cook the Beef and Prepare the Dipping Sauce
- Mix sugar, fish sauce, lemon juice, boiled water, minced garlic, and chili until sugar dissolves.
- Heat cooking oil in a pan. Stir-fry the beef over high heat until slightly rare. Let it cool completely.
Step 3. Assemble the Salad
- Fry in hot oil until golden and crispy.
- Combine bean sprouts, soaked onions, cooled beef, basil, chili strips, peanuts, fried onions, and fried noodles. Gently mix in the prepared fish sauce.
Step 4. Serve and Garnish
- Arrange the salad on a plate, alternating beef and bean sprouts for an appealing presentation. Garnish with remaining peanuts, fried onions, and noodles. Serve with shrimp crackers and dipping sauce.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Use lean beef for a softer texture.
- Soaking onions in ice water keeps them crunchy and reduces pungency.
- Cut beef across the grain for tenderness.
- Don't overcook the beef; it should be slightly rare.
- Fry shrimp crackers in very hot oil to ensure crispiness.
- Gently mix the salad to avoid crushing the bean sprouts.
- Arrange the salad attractively for serving.
Nutrition
- N/A
FAQs
1. Can I prepare this salad ahead of time?
Yes! Prepare the ingredients and dressing separately. Combine just before serving to prevent the vegetables from wilting.
2. What type of beef is best for this salad?
Sirloin, tenderloin, or flank steak all work well. Choose a cut you enjoy and that's easy to slice thinly.
This delicious and nutritious beef and vegetable salad is a versatile and satisfying meal option, perfect for any occasion. Enjoy the vibrant flavors and the ease of preparation – it's a recipe you'll want to make again and again. So, gather your ingredients and get ready to experience a healthy and flavorful culinary delight!