Vietnamese beef salad

Fresh, zesty and full of flavour.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
With classic sweet, salty, sour Thai flavours plus crunchy nuts and tender meat, has flavour and texture well and truly covered in this beef salad.


Tangy beef salad
  • 500 gram beef fillet
  • 2 teaspoon vegetable oil
  • 1/3 cup lime juice
  • 1/4 cup fish sauce
  • 2 tablespoon caster sugar
  • 2 clove garlic, chopped finely
  • 1 lemongrass stem, white part only, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1 medium (120g) carrot, peeled
  • 1 small (100g) red onion, sliced thinly
  • 1 lebanese (130g) cucumber, julienned
  • 1 cup loosely packed thai basil leaves
  • 1 cup loosely packed round mint
  • 1 cup loosely packed vietnamese mint
  • 1/2 cup roasted peanuts, chopped coarsely
  • 2 tablespoon fried shallots


Tangy beef salad
  • 1
    Slice the beef fillet in half lengthways. Heat the oil in a large frying pan over a high heat; sear beef on all sides, cooking it for 10 minutes. Remove from pan, cover and rest for 10 minutes.
  • 2
    Meanwhile, combine the lime juice, fish sauce and sugar in a large bowl; stir until the sugar dissolves. Add the garlic, lemongrass and chilli. Slice the beef thinly; add to the marinade. Cover, refrigerate for 2 hours.
  • 3
    Using a vegetable peeler, slice thin ribbons of the carrot into a large bowl. Add the onion, cucumber and fresh herbs; toss to combine. Arrange the salad on a serving platter and top with the marinated beef, peanuts and shallots.

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