Vietnamese Beef Salad

Print Page

Resize

- Email to a friend

+ Bookmark in your browser

Dressing
2 cups water
1/4 cup lemon juice
2/3 cup clear fish sauce
2 Tbsp. sugar 1 tsp. hot chili garlic paste (optional)
Large head green leaf or other lettuce
1 1/2 cups mung bean sprouts
1 lb. beef “butter yaki” (thinly sliced)
4 ripe tomatoes, each cut into 8 wedges
Black pepper to taste 4 tsp. prepared fried onions (Available from Asian grocers)

Combine dressing ingredients in a 1-quart bowl or measuring cup. Pour half into a wide bowl and set aside. Divide remaining sauce among four small serving bowls.

Cut or tear lettuce into bite-sized pieces and mound on four serving plates. Top each with bean sprouts.

Bring a medium saucepan of water to a boil. Using chopsticks or tongs, swish each piece of beef in boiling water until surface color changes, about 10 seconds. (Do not overcook.) Shake off excess water. Dip each slice into dressing in wide bowl and set aside on a clean plate until all beef is cooked.

Place beef slices in an overlapping pattern to cover each mound. Arrange tomato slices around the bottom third of each mound of lettuce and sprouts. Sprinkle with coarsely ground black pepper and 1 teaspoon fried onions. Accompany each serving with a small bowl of dressing. Makes 4 servings.

Per serving (with fried onions): Calories 300, protein 40 g., carbohydrates 16 g., total fat 8 g., saturated fat 4 g., cholesterol 70 mg., sodium 1,940 mg., fiber 2 g., Weight Watchers POINTS value: 6.