Grilled_Beef_Viet_Salad_350x350

Vietnamese Beef Salad with Raisin Relish

Golden raisins, peanuts, sesame and cilantro for an unforgettable relish to serve with grilled beef and rice noodles.
  • Yields 2 1/2 cups marinade; 1 cup relish; 2 cups vinaigrette; 7 1/2 cups salad
  • Details

    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)

      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 ounce rice noodles
      • 4 cups mesclun
      • 1 cup shredded Napa cabbage
      • 1 cup carrots, cut into matchstick-size pieces
      • 1 1/2 cups diced cucumber

      PROCEDURE

      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.

      Nutrition Facts Per Serving

      Calories 740 (37% from fat); Total Fat 30g (sat 9g, mono 12g, poly 6g, trans 1g ); Cholesterol 75mg; Protein 30g; Carbohydrate 87g; (Dietary Fiber 4g; Sugars 31g; ); Iron 6mg; Sodium 2200mg; Calcium 82mg; Potassium 873mg

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