Grilled Vietnamese Beef Salad

  • Yield 6 servings
  • Prep 15 mins
  • Cook 35 mins

A relish of raisins, peanuts, sesame and cilantro dresses up this steak salad.

California Raisin Marketing Board


1/4 cup sesame oil
1 cup soy sauce
1 cup hoisin sauce
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons chopped gingerroot
1/2 cup brown sugar
6 beef shoulder tenders (about 5 ounces each)
California Golden Raisin Relish:
6 tablespoons unsalted peanuts
6 tablespoons 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 water
12 ounces rice noodles
6 cups (12 ounces) mesclun
1 cup shredded Napa cabbage
1 cup carrots, cut into matchstick-size pieces (julienne)
1 1/2 cups cups diced cucumber


  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



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