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Vietnamese-Style Beef Salad

Serves 4


  • 200 g sirloin steak

  • 2 handfuls of baby spinach leaves

  • 1 carrot, sliced into thin strips

  • 1 small cucumber, quartered lengthways, seeded and cut into thin strips

  • 2 handfuls of finely shredded red cabbage

  • 2 spring onions, thinly sliced diagonally

  • a handful of Thai basil leaves, roughly torn

  • a handful of mint leaves, roughly chopped

  • 1 medium red chilli, seeded and thinly sliced

  • 30 g roasted unsalted peanuts, roughly chopped

For the Vietnamese Dressing:

  • 3 tablespoons groundnut oil

  • 2 tablespoons fish sauce

  • freshly squeezed juice of 1 lime

  • 1 teaspoon caster sugar

  • sea salt and freshly ground black pepper


1. Put the steak in the freezer for 30 minutes to firm up and to make it easier to slice.

2. While the steak is in the freezer, mix together all the ingredients for the dressing and season to taste.

3. Divide the spinach between 4 serving plates and top with the carrot, cucumber and red cabbage. Spoon enough of the dressing over to coat and toss lightly until combined.

4. Remove the steak from the freezer and using a very sharp, long-bladed knife, cut into thin, elegant slices.

5. Place the cut slices on a plate and cover with clingfilm to prevent them discolouring; if you put clingfilm between each layer of beef, you will be able to separate them easily.

6. Arrange the steak on top of the salad, season and sprinkle the spring onions, herbs, chilli and peanuts over the top. Spoon more dressing over to taste, and serve immediately. 

For more recipes from The Salad Bowl by Nicola Graimes, £14.99 (Ryland, Peters & Small Ltd), click here