Vietnamese Sugar Cured Beef Salad Recipes

VIETNAMESE BEEF SALAD (FLAT BELLY DIET RECIPE)

Steps:

• COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Whisk to blend. Pour 3 tablespoons into a resealable plastic bag. Cover and refrigerate the remaining dressing. Add steak to bag, seal, and turn to coat. Chill 30 minutes to marinate.
• HEAT grill or broiler to medium-high heat. Grill steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
• PLACE greens, basil, and cilantro in large bowl and toss. Evenly divide mixture among 4 plates. Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle salad with reserved dressing, and sprinkle with peanuts.
• Nutritional Info Per Serving.
• 323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol, 654 mg sodium.
• Make It a Flat Belly Diet Meal!
• Serve with 1 cup of seedless grapes for an additional 60 calories.

VIETNAMESE-STYLE BEEF SALAD

Steps:

• Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
• Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
• Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.

VIETNAMESE SUGAR CURED BEEF SALAD

Steps:

• Remove any visible fat from meat.
• Marinade meat in sherry for 10 minutes.
• Remove beef from sherry marinade.
• Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
• Lay a double layer of plastic wrap out on a flat surface.
• Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
• After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
• You can rinse this off if desired under water.
• Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
• Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
• Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.