Vietnamese Beef Salad Flat Belly Diet Food

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

VIETNAMESE-STYLE BEEF SALAD

Steps:

• Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
• To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

VIETNAMESE BEEF SALAD (FLAT BELLY DIET RECIPE)

Steps:

• COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Whisk to blend. Pour 3 tablespoons into a resealable plastic bag. Cover and refrigerate the remaining dressing. Add steak to bag, seal, and turn to coat. Chill 30 minutes to marinate.
• HEAT grill or broiler to medium-high heat. Grill steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
• PLACE greens, basil, and cilantro in large bowl and toss. Evenly divide mixture among 4 plates. Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle salad with reserved dressing, and sprinkle with peanuts.
• Nutritional Info Per Serving.
• 323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol, 654 mg sodium.
• Make It a Flat Belly Diet Meal!
• Serve with 1 cup of seedless grapes for an additional 60 calories.

VIETNAMESE SHAKING BEEF SALAD

Steps:

• Combine all dressing ingredients; set aside.
• Gently combine all salad ingredients and arrange on a platter.
• To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
• Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
• Add to the bowl with the dressing. Season with salt and pepper.
• Add the pineapple and Asian basil to the beef mixture.
• Arrange the beef mixture and all its juices on the watercress and serve immediately.

VIETNAMESE SUGAR CURED BEEF SALAD

Steps:

• Remove any visible fat from meat.
• Marinade meat in sherry for 10 minutes.
• Remove beef from sherry marinade.
• Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
• Lay a double layer of plastic wrap out on a flat surface.
• Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
• After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
• You can rinse this off if desired under water.
• Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
• Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
• Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.

STEAK & VIETNAMESE NOODLE SALAD

Steps:

• Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
• Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
• Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.