Vietnamese Beef Salad with Raisin Relish
Golden raisins, peanuts, sesame and cilantro for an unforgettable relish to serve with grilled beef and rice noodles.
- 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
- 2 cups reserved marinade
- 2 tablespoons hoisin sauce
- 1 tablespoon prepared mustard
- 1/2 teaspoon sriacha hot pepper sauce*
- 2 tablespoons rice wine vinegar
- 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
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.
Combine ingredients in bowl and stir together well. Set aside.
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.
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.
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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