Vietnamese Lemongrass Beef and Noodle Salad Recipe
The Vietnamese Lemongrass Beef and Noodle Salad Recipe isa. delightful dish that combines the freshness of herbs and vegetables with the savory taste of lemongrass-infused beef.
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Servings: 8 Servings
Calories: 459 kcal
Equipment
- Large bowl: Used for marinating the beef and mixing ingredients.
- Small bowl: Used for preparing the dressing.
- Pot: Used for boiling water to cook the rice noodles.
- Skillet or wok: Used for sautéing the marinated beef.
- Serving bowl: Used for assembling the salad.
- Plates or bowls: Used for serving the Lemongrass Beef and Noodle Salad.
- Whisk: Used for combining ingredients for the dressing.
Ingredients
- 2 pounds beef thinly sliced
- 1 tablespoon vegetable oil
- 2 stalks lemongrass finely minced
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 8 ounces rice noodles
- 4 cups of mixed salad greens
- 1 cucumber thinly sliced
- 1 carrot shredded
- 1/2 cup cilantro leaves fresh
- 1/2 cup mint leaves fresh
- 1/4 cup peanuts chopped
Instructions
Marinating the Beef:
- a. In a large bowl, combine the thinly sliced beef, soy sauce, fish sauce, minced lemongrass, minced garlic, and grated ginger. Mix well.
- b. Ensure that the beef is evenly coated with the marinade mixture.
- c. Cover the bowl and refrigerate for at least 20 minutes, allowing the flavors to infuse into the beef.
Preparing the Dressing:
- a. In a small bowl, whisk together the lime juice and honey until fully combined.
- b. Set the dressing aside to use later.
Cooking the Rice Noodles:
- a. Bringa. pot of water to a boil.
- b. Add the rice noodles to the boiling water and cook according to the package instructions, until they are al dente.
- c. Drain the cooked noodles and rinse them under cold water to stop the cooking process.
- d. Set the noodles aside for later use.
Sautéing the Marinated Beef:
- a. Heat vegetable oil ina. large skillet or wok over medium-high heat.
- b. Add the marinated beef to the heated skillet and cook until it is browned and fully cooked through.
- c. Remove the beef from the heat and set it aside to cool slightly.
Assembling the Salad:
- a. Ina. large serving bowl, combine the mixed salad greens, thinly sliced cucumber, and shredded carrot. Toss gently to combine.
- b. Add the cooked rice noodles to the bowl of vegetables and mix well to incorporate.
- c. Drizzle the prepared dressing over the salad and toss until all the ingredients are evenly coated.
- d. Add the sautéed beef to the salad and toss gently to combine all the flavors.
- e. Garnish the salad with fresh cilantro leaves, mint leaves, and chopped peanuts.
Serving the Lemongrass Beef and Noodle Salad:
- a. Divide the salad into individual plates or bowls.
- b. Serve immediately to enjoy the vibrant flavors and textures of this refreshing dish.
Notes
Slice the beef thinly for quicker and more even cooking.
Prepare the marinade in advance to save time during meal preparation.
Use pre-packaged mixed salad greens to simplify the process.
Cook the rice noodles al dente to prevent them from becoming mushy.
Keep the vegetables and dressing ingredients ready beforehand for easy assembly.
Use fresh herbs and quality ingredients for enhanced flavors.
Nutrition
Calories: 459kcal | Carbohydrates: 30g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 895mg | Potassium: 487mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1490IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg
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