
Lemongrass beef, pear and chicory salad
- Published: 9 Jun 23
- Updated: 15 Jan 25
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.

Browse more flavour-packed 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
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.
- 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!
- Recipe from June 2023 Issue
Nutrition
- Calories
- 535kcals
- Fat
- 37g (11g saturated)
- Protein
- 32g
- Carbohydrates
- 16g (12g sugars)
- Fibre
- 2.9g
- Salt
- 4.9g
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