Vietnamese Beef Salad with Raisin Relish

Yield: 2 1/2 cups marinade; 1 cup relish; 2 cups vinaigrette; 7 1/2 cups salad | Serves: 8
Category: Salads and Dressings

Marinade

Combine ingredients in large mixing bowl; mix well. Reserve 2 cups for vinaigrette. Stir beef into remainder and divide into 2 large resealable plastic bags. Allow to stand in refrigerator overnight.

Relish

Combine ingredients in bowl and stir together well. Set aside.

Vinaigrette

Strain 2 cups reserved marinade into small saucepan and bring to boil over medium heat; simmer until reduced to 1 1/2 cups. Cool. Combine hoisin, mustard, hot pepper sauce and rice vinegar in blender. With blender running on high, add reduced marinade in a slow steady stream until emulsified. Set aside.

Salad

Bring salted water to rapid boil. Cook noodles according to package directions. Rinse in cold water; drain well. Set aside. Toss mesclun, cabbage, carrots and cucumber together in a large bowl; chill.

To Serve

Drain and grill beef on very hot grill for 3 to 4 minutes per side until completely marked and done (145°F for medium rare). Let rest for 5 minutes. Slice very thin and set aside.

Divide noodles and mound in centers of 8 individual plates. Top each with a portion of greens and arrange sliced beef along side. Add 2 tablespoons relish and drizzle all with vinaigrette.

Note: Sriracha pepper sauce can be found in most Asian markets.

Ingredients

Marinade

  • 1/4 Cup sesame oil
  • 3/4 Cup soy sauce
  • 3/4 Cup hoisin sauce
  • 2 Tablespoons chopped garlic
  • 2 Tablespoons chopped shallots
  • 2 Tablespoons chopped gingerroot
  • 1/2 Cup brown sugar
  • 8 beef shoulder tenders (about 3 ounces each)

Procedure

California Golden Raisin Relish

  • 8 Tablespoons unsalted peanuts
  • 1 Cup California golden raisins
  • 1/2 Tablespoon fish sauce
  • 1/2 Tablespoon honey
  • 1/4 Tablespoon sesame oil
  • 1 Tablespoon chopped cilantro leaves

Vinaigrette

  • 2 Cups reserved marinade
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon prepared mustard
  • 1/2 Teaspoon sriacha hot pepper sauce*
  • 2 Tablespoons rice wine vinegar

Salad

  • 6 Quarts salted water
  • 12 Ounces rice noodles
  • 4 Cups mesclun
  • 1 Cup shredded Napa cabbage
  • 1 Cup carrots, cut into matchstick-size pieces
  • 11/2 Cups diced cucumber

Nutrition Facts Per Serving

Calories 740 (Calories from Fat 37%); Total Fat 30 ( Saturated Fat 9; Trans Fat 1; ); Cholesterol 75; Sodium 2200; Potassium 873; Total Carbohydrate 87; Dietary Fiber 4; Sugars 31; Protein 30; Calcium 82; Iron 6;

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