Lemongrass beef, pear and chicory salad

Name: Lemongrass beef, pear and chicory salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 2-4
Cuisine: Vietnamese recipes
Ingredients: 2 rib-eye steaks, 230-250g each; 2 tsp vegetable oil; 2 tsp crispy onions; 5g roasted peanuts, unsalted, crushed in a pestle and mortar; 2 tsp chilli oil; For the beef marinade; 2 red chillies, finely chopped; 4 garlic cloves, finely chopped; 2 lemongrass stalks, finely chopped; 2 tbsp fish sauce; 2 tbsp oyster sauce; 2 chicken stock cubes, crumbled; 3 tbsp sesame oil; 2 tbsp honey; 1 tsp ground black pepper; Juice 1 lime; For the salad; 1 white chicory, leaves separated; 60g rocket leaves; 60g watercress; 1 pear, cored and cut into thin slices; 2 tbsp olive oil; Juice ½ lime

Portion size: Serves 2-4
Hands-on time 30 min
Difficulty: easy

Dairy-free

Recipe by: Thuy Pham

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Thuy Pham’s lemongrass beef salad is inspired by one of her favourite Vietnamese lunches, a beef noodle dish called ‘Bún bò nam bộ’: “A light meal with incredible flavours on every bite, and my go to when I’m looking for a quick and tasty option that packs a punch. Salads are definitely not boring in Vietnam!” This beef salad works beautifully with noodles, rice or even new potatoes if you want something more substantial.

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Ingredients

2 rib-eye steaks, 230-250g each
2 tsp vegetable oil
2 tsp crispy onions
5g roasted peanuts, unsalted, crushed in a pestle and mortar
2 tsp chilli oil

For the beef marinade

2 red chillies, finely chopped
4 garlic cloves, finely chopped
2 lemongrass stalks, finely chopped
2 tbsp fish sauce
2 tbsp oyster sauce
2 chicken stock cubes, crumbled
3 tbsp sesame oil
2 tbsp honey
1 tsp ground black pepper
Juice 1 lime

For the salad

1 white chicory, leaves separated
60g rocket leaves
60g watercress
1 pear, cored and cut into thin slices
2 tbsp olive oil
Juice ½ lime

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Method

Slice the beef into thin strips, 2-3cm wide. Put the sliced beef into a bowl, add all the marinade ingredients and stir well to evenly coat each slice. Put in the fridge for at least 1 hour, taking it out to bring to room temperature 30 minutes before cooking.
In a bowl, add all the salad ingredients with a pinch of salt, mix well and set aside.
Add the vegetable oil to a frying pan set over a high heat. When hot, add the beef and all the marinade and cook for 3–5 minutes, turning the beef, until browned all over.
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Tip the salad onto a serving platter and top with the beef, then garnish by sprinkling over the crispy onions, peanuts and chilli oil for maximum flavour!