Name: Vietnamese lemongrass beef salad
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, thinly sliced against the grain; 1 1/2 tbsp lemongrass, minced; 2 cloves garlic, minced; 1 tsp canola oil; 1.5 oz dry rice noodles; 4 1/4 cups water; 1.5 oz romaine lettuce, shredded; 1/2 medium carrot, grated; 1.5 oz cucumber, thinly sliced; 2 tsp fish sauce; 1 tbsp lime juice; 1/2 tsp sugar; 2 tbsp fresh mint, torn; 1/4 cup fresh cilantro, torn; 1/4 tsp salt

Nutrition

Per serving

546 calories

Protein: 39g; 29% of calories
Carbs: 51g; 37% of calories
Fat: 21g; 34% of calories

Instructions

Prep 25 min · Cook 0 min

Bring the water to a boil in a medium pot. Add the rice noodles and cook for 5 minutes until tender. Drain and rinse with cold water, then set aside.
In a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar dissolves. Set the dressing aside.
Place the shredded romaine, grated carrot, and sliced cucumber in a large serving bowl. Add the cooked rice noodles and toss to combine.
Heat the canola oil in a 12-inch skillet over high heat. Add the flank steak, lemongrass, garlic, and salt. Cook for 3 to 4 minutes, stirring often, until the beef is browned and seared. Done when opaque in the center, 145°F.
Top the noodle and vegetable mixture with the seared beef. Pour the dressing over the top and garnish with the fresh mint and cilantro.

Nutrition

Ingredients

Instructions

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