Adding red cabbage gives the salad even more color! (Tip: to toss everything together just 15 minutes before mealtime.)
Beef Salad with Vietnamese Dressing
Adding red cabbage gives the salad even more color! (Tip: toss everything together just 15 minutes before mealtime.)
Ingredients
Beef Salad with Vietnamese Dressing
- 1/2 Cup fish sauce (patis)
- 2 tablespoons coconut sugar
- 2 to 3 tablespoons Calamansi Juice
- 1 Table Spoon water
- 3 pieces red chili pepper (siling labuyo) Optional
- 3 small bundles vermicelli (sotanghon) noodles soaked on water
- 1 tablespoon vegetable oil
- 500 Grams Beef (use sirloin or tenderloin steak), each about 1/2-inch thick
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 head cabbage washed and sliced into thin strips (about 4 to 5 cups)
- 1 piece carrot peeled and sliced into thin strip
- 2 cups bean sprouts (togue) washed
- 1 Cup basil leaves sliced into thin strips
- 1 Cup mint leaves sliced into thin strips
- 2 cups red cabbage (optional), thinly sliced
Instructions
- Make the Vietnamese dressing: Combine all the ingredients in a small bowl. Stir until the sugar is completely dissolved. Set aside. (Dressing will keep for 5 days in the refrigerator.) If using chilies, the heat will intensify the longer you keep it.
- Cook vermicelli noodles according to package directions. Drain, rinse, drain again, and set aside. Â
- Heat vegetable oil in a pan over medium-high heat. Season steaks with salt and pepper. Cook for about 2 minutes on each side. Let rest for at least 15 minutes before slicing thinly into 2-mm-thick slices. Set aside. Â
- Combine cabbage, carrots, bean sprouts, basil leaves, mint leaves, and red cabbage, if using, in a large bowl. Add vermicelli noodles into the bowl and pour in dressing. Toss a couple of times to combine well.
- Portion the salad among plates or containers and top with beef slices.
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