Grilled Vietnamese Beef Salad

grilled_vietnamese_beef_salad_with_california_golden_raisin_relish
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/grilled_vietnamese_beef_salad_with_california_golden_raisin_relish.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 35 mins

Ingredients

Marinade:
1/4cup sesame oil
1cup soy sauce
1cup hoisin sauce
2tablespoons chopped garlic
2tablespoons chopped shallots
2tablespoons chopped gingerroot
1/2cup brown sugar
6 beef shoulder tenders (about 5 ounces each)
California Golden Raisin Relish:
6tablespoons unsalted peanuts
6tablespoons California golden raisins
1/2tablespoon fish sauce
1/2tablespoon honey
1/4tablespoon sesame oil
1tablespoon chopped cilantro leaves
Vinaigrette:
2cups reserved marinade
2tablespoons hoisin sauce
1tablespoon prepared mustard
1/2teaspoon sriacha hot pepper sauce
2tablespoons rice wine vinegar
Salad:
6quarts water
12ounces rice noodles
6cups (12 ounces) mesclun
1cup shredded Napa cabbage
1cup carrots, cut into matchstick-size pieces (julienne)
1 1/2cups cups diced cucumber

Instructions

  1. 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.
  2. Relish: Combine ingredients in bowl and stir well. Set aside.
  3. Vinaigrette: Strain 2 cups reserved marinade into small saucepan and bring to boil over medium heat; reduce 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.
  4. 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.
  5. To Serve: Grill beef on very hot grill for 3 to 4 minutes per side until completely marked and done (145F medium rare). Let rest for 5 minutes. Slice very thin and set aside.
  6. Divide noodles and mound in centers of 6 individual plates. Top each with a portion of greens and arrange sliced beef along side.  Add 2 tablespoons relish and drizzle all with vinaigrette.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 2.00
  • Calories 800
  • Fat 24g
  • Saturated Fat 5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 10g
  • Cholesterol 95mg
  • Sodium 3670mg
  • Potassium 1370mg
  • Carbohydrate 112g
  • Fiber 6g
  • Sugars 43g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 160%
  • Vitamin C 35%
  • Calcium 25%
  • Iron 45%
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