These days, I try to avoid bowls of vermicelli noodles with pork meatballs and egg rolls. But don’t think I skip Vietnamese food all together. As in usual Liz fashion, I am at home creating a healthier version of my favorite dishes. From my experience, Vietnamese food is all about fresh herbs (mint, basil, cilantro, etc.) and sauces that are salty, spicy, sour and sweet all at the same time. If you keep that formula in mind, it is hard to mess up.
Today I am sharing my healthy version of a Vietnamese Beef Salad. The beef is simply marinaded in lime juice, salt and pepper. That’s it. No oil. No fuss. While the beef is cooking, I prepare a large salad with fresh vegetables from the farmer’s market. The meat will taste delicious on anything but this time I used local red leaf lettuce and romaine as well as tomatoes, red onion and cucumber. Fresh basil, cilantro and mint are the perfect herbs to complement the tender beef and tangy salad dressing.
Your fork is waiting.
- 1 lb beef I used sirloin but filet would also work well
- 2 limes
- 1 tsp salt
- 1/2 tsp pepper
- 8 c mixed lettuces
- 1 c shredded carrots
- 1/2 c sliced red onion
- 1 large tomato cubed
- 1 cucumber peeled and thinly sliced
- 1/2 c cilantro chopped
- 1/4 c mint chopped
- 1/4 c basil chopped
In a large plastic resealable bag, combine beef, lime juice, salt and pepper. Set aside for 30 minutes or longer to marinade.
Preheat grill on High (or turn on broiler if cooking indoors.) Make salad dressing by combining soy sauce through brown sugar in a small glass bowl. Set aside.
In a large salad bowl, combine greens, carrots, onion, cucumber, tomato and fresh herbs.
Cook beef on hot grill about 6 minutes per side for medium rare (longer if you prefer.) When beef is done cooking, take off the grill and let rest for 10 minutes.
Do not slice, poke or cut the beef until it has rested for 10 minutes. Don't fight me on this one.
After meat has rested, thinly slice against the grain. Gently pour salad dressing around the edge of the salad bowl and toss together gently with tongs or your hands.
Serve with sliced beef on top.
Excellent source of Vitamin A and C.