Food & Receipts

Beef and Water Spinach Salad: A Summer Delight Ready in Just 30 Minutes

An exquisite union of tender beef and crisp water spinach creates a tantalizing salad that both satisfies your taste buds and invigorates your palate.

Administrator

21 April, 2024

130

Summer is here and the sweltering heat calls for a refreshing yet tasty dish. Our cold and savory glass noodle salad with marinated beef is the perfect antidote to beat the heat, combining the best of both worlds.

1. Ingredients

– Beef: 200 grams

– Shallots, garlic

– Glass noodles: 300 grams

– Vietnamese coriander, mint leaves

– Chili pepper

– Roasted peanuts

– Seasonings: sugar, a tablespoon of soy sauce, ground pepper, a teaspoon of vegetable bouillon powder, cooking oil, salt, rice vinegar, fish sauce

2. Directions

Step 1: Prepare Ingredients

– Wash beef, pat dry and thinly slice against the grain for better texture.

– Trim glass noodles and soak in cold water with added lemon juice. Drain, rinse and set aside.

– Peel and finely chop shallots and garlic.

– Remove damaged leaves from Vietnamese coriander and mint.

Trim glass noodles and soak in cold water with added lemon juice.

Step 2: Marinate Beef

– Combine beef with shallots, garlic, bouillon powder, soy sauce, ground pepper, sugar and cooking oil.

– Mix well and marinate for about 30 minutes.

Step 3: Sauté Beef

– Heat oil in a skillet over medium heat.

– Sauté garlic until fragrant, add beef and stir-fry quickly.

– Cook until beef is done, remove and set aside.

Step 4: Make Dressing

– Mix water, salt, sugar, ground pepper and shallots.

– Add rice vinegar and cooking oil.

Step 5: Prepare Dipping Sauce

– In a separate bowl, combine sugar, rice vinegar, water, fish sauce, chili pepper and garlic.

– Stir until dissolved.

Step 6: Assemble Salad

– Combine marinated beef, glass noodles, herbs, dressing and chili pepper.

– Mix well and let sit for 10 minutes.

– Top with roasted peanuts and serve with dipping sauce.

3. Tips

– Use flank steak or chuck roast for better flavor.

– Add lemon juice to the water when soaking the glass noodles to keep them crisp and white.

– Refrigerate glass noodles after soaking and before adding to the salad.

Frequently asked questions

You will need beef, shallots, garlic, glass noodles, Vietnamese coriander, mint leaves, chili pepper, roasted peanuts, and various seasonings: sugar, soy sauce, ground pepper, vegetable bouillon powder, cooking oil, salt, rice vinegar, and fish sauce.

For this recipe, you will need 200 grams of beef and 300 grams of glass noodles.

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Wash and thinly slice the beef against the grain for better texture. For the glass noodles, trim them and soak in cold water with added lemon juice to keep them crisp and white. Don’t forget to refrigerate the noodles after soaking and before adding them to the salad.

Combine the beef with shallots, garlic, bouillon powder, soy sauce, ground pepper, sugar, and cooking oil. Mix well and let it marinate for about 30 minutes to infuse the flavors into the beef.

Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant. Quickly stir-fry the marinated beef until it’s cooked to your desired doneness. Remove from the heat and set it aside.

For the dressing, mix water, salt, sugar, ground pepper, and shallots. Then, add rice vinegar and cooking oil. As for the dipping sauce, combine sugar, rice vinegar, water, fish sauce, chili pepper, and garlic in a separate bowl. Stir until everything is dissolved.

In a large bowl, combine the marinated beef, glass noodles, herbs (Vietnamese coriander and mint leaves), dressing, and chili pepper. Mix well and let it sit for about 10 minutes to allow the flavors to meld. Top it off with roasted peanuts and serve it with the dipping sauce on the side.

For better flavor, it is recommended to use flank steak or chuck roast.