Lemongrass beef, pear and chicory salad

Lemongrass beef, pear and chicory salad

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.

Lemongrass beef, pear and chicory salad

Browse more flavour-packed Vietnamese recipes.

  • Serves icon Serves 2-4
  • Time icon Hands-on time 30 min

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.

Nutrition: per serving

Calories
535kcals
Fat
37g (11g saturated)
Protein
32g
Carbohydrates
16g (12g sugars)
Fibre
2.9g
Salt
4.9g

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

  1. 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.
  2. In a bowl, add all the salad ingredients with a pinch of salt, mix well and set aside.
  3. 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.
  4. 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!

Nutrition

Calories
535kcals
Fat
37g (11g saturated)
Protein
32g
Carbohydrates
16g (12g sugars)
Fibre
2.9g
Salt
4.9g

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Recipe By

Thuy Pham

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