VIETNAMESE STEAK AND ASPARAGUS SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together fish sauce, lime juice, and sugar.
- In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
- Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
HAM AND ASPARAGUS SKILLET MEAL
You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in a large ovenproof skillet over medium-high heat.
- Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes.
- Stir in asparagus, ham, herbes de Provence and salt.
- Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more.
- Preheat broiler.
- Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.
Nutrition Facts : Calories 570 calories, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 850 milligrams, Carbohydrate 97 grams, Protein 26 grams
VIETNAMESE CHICKEN SALAD
This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.
Provided by Jia T.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
- Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g
SIRLOIN STEAK WITH ROASTED POTATOES AND ASPARAGUS
Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day.
- On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and pepper. Roast until potatoes and asparagus are tender, about 15 minutes more.
- While vegetables are roasting, heat remaining tablespoon oil in a large skillet over high. Remove steaks from marinade, allowing excess to drip off; cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce; garnish with lemon wedges.
Nutrition Facts : Calories 555 g, Fat 29 g, Fiber 4 g, Protein 40 g
GRILLED ASPARAGUS AND STEAK SALAD WITH HOISIN VINAIGRETTE
This salad packs bright flavor with minimal fuss. If you don't want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.
Provided by John Ash
Categories Main Course
Yield 4
Number Of Ingredients 21
Steps:
- Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours. Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside.
- In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency.
- Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125°F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus. Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.
- Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).
Nutrition Facts : ServingSize 4, Calories 350 kcal, Fat 170 kcal, SaturatedFat 4.5 g, TransFat 19 g, Carbohydrate 19 g, Fiber 3 g, Protein 29 g, Cholesterol 55 mg, Sodium 610 mg, UnsaturatedFat 14 g
VIETNAMESE STEAK AND VERMICELLI BOWL / BúN THịT NướNG Bò RECIPE
Yield serves 2
Number Of Ingredients 14
Steps:
- An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls.
- Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.
- Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using.
ASPARAGUS PASTA SALAD
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
STEAK & VIETNAMESE NOODLE SALAD
Serve up this healthy steak and noodle salad for supper and nourish your body with nutrients as well as energy from complex carbs.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.1 milligram of sodium
GRILLED STEAK AND ASPARAGUS SALAD
Make and share this Grilled Steak and Asparagus Salad recipe from Food.com.
Provided by RecipeNut
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend vinaigrette and steak sauce.
- Pour marinade over steak in nonmetal dish.
- Cover; refrigerate 1 hour.
- Remove steak from marinade; reserve marinade.
- Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
- Turn steak and baste with marinade once more.
- Grill or broil 5 minutes more or until desired doneness.
- Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
- Heat marinade to a boil; pour over salad.
- Sprinkle with sesame seeds; serve immediately.
Nutrition Facts : Calories 48.6, Fat 2, SaturatedFat 0.3, Sodium 24.5, Carbohydrate 6.3, Fiber 2.9, Sugar 2.1, Protein 3.1
SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Provided by Andy Baraghani
Categories Asparagus Swordfish Herb Mustard Vinegar Lemon Lettuce Cucumber Onion One-Pot Meal Quick & Easy Quick and Healthy Fish Spring Summer Dinner Seafood
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
- Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
- Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
- Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
- Mound salad on platter next to swordfish. Spoon remaining dressing over.
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE
Steps:
- Make vinaigrette:
- Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
- Make salad:
- Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
- Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
- Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
- Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.
VIETNAMESE BEEF AND RICE NOODLE SALAD
Vietnamese beef and rice noodle salad, or bún bò xào, is made with beef marinated in fish sauce and lemongrass and served with rice noodles.
Provided by Pauline Nguyen
Categories Mains
Time 1h15m
Number Of Ingredients 23
Steps:
- Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
- Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
- In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
- In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.
- In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
- Add the garlic, chile, and lime juice to the mixture.
- Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
- In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
- Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.
- Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.
Nutrition Facts : ServingSize 1 portion, Calories 323 kcal, Carbohydrate 43 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1296 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 4 g
SESAME BEEF & ASPARAGUS SALAD
Cooking is one of my favorite hobbies-especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. -Tamara Steeb, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.
Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE
Smoky umami goodness in a bowl.
Provided by Mike
Categories Main Course
Time 1h30m
Number Of Ingredients 16
Steps:
- At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
- At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
- When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
- To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
- Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
- Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
- Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
ROLLED STEAK STUFFED WITH ASPARAGUS
Make and share this Rolled Steak Stuffed With Asparagus recipe from Food.com.
Provided by LondonKarma
Categories Steak
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash and break off the woody ends of the asparagus. Dry with paper towels.
- Spread horseradish and garlic on the steak.
- Arrange asparagus spears in a single row over spread.
- Roll tightly and tie.
- Roast in oven at 350 degrees for 1 hour. Remove from oven and let stand 10 minutes before slicing.
Nutrition Facts : Calories 296.9, Fat 14.2, SaturatedFat 5.9, Cholesterol 69.7, Sodium 105.1, Carbohydrate 3.3, Fiber 1.4, Sugar 1.4, Protein 37.5
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From shewearsmanyhats.com
4.4/5 (5)Category Main DishesServings 4Total Time 25 mins
- In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.
- Mix oil, lemon juice, shallot, the toasted dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.
- Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set aside.
- Repeat cooking and chilling process with shrimp. Drain well. Add shrimp to asparagus in large bowl.
VIETNAMESE-STYLE STEAK SALAD RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 4 minsServings 4Calories 584 per serving
- Make rub: Pull off tough outer layers of lemongrass and cut off stem end and coarse leaves. Chop tender core and whirl in a food processor until very finely chopped, about 4 minutes, scraping down bowl as needed. Add ginger, garlic, and shallot and whirl until a paste forms, 2 to 3 minutes more. Add oil and 1/4 tsp. salt; pulse to combine.
- Sprinkle steaks with remaining 1 tsp. salt; then cover both sides with lemongrass rub. Chill at least 1 hour and up to
- Make vinaigrette: Heat oil in a medium frying pan over medium heat. Add garlic and cook until light golden, stirring gently, being careful not to burn (it will continue to darken off the heat). Pour garlic and oil through a strainer into a small, heatproof mixing bowl. Drain garlic chips on paper towels. After oil has cooled slightly, whisk in lime juice, sugar, and fish sauce. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
- Make salad: In a 4-qt. saucepan, bring 2 qts. water to a boil and add rice noodles. Cook until tender, 3 to 5 minutes. Drain and place in a large mixing bowl. Add carrot, cucumber, cabbage, and chopped herbs and green onions.
LEMONGRASS BEEF AND ASPARAGUS STIR-FRY RECIPE - VIET WORLD ...
From vietworldkitchen.com
- Thinly slice the beef across the grain into strips, each about 3 inches long, 1 inch wide, and a scant ¼ inch thick. Transfer to a bowl. Add the sugar, soy sauce, fish sauce, and cornstarch. Mix well and set aside to marinate the beef for 15 minutes.
- Meanwhile, trim the asparagus of its woody ends, then cut on a steep diagonal into pieces about 2 inches long.
- Warm a large skillet or wok over high heat. Swirl in 1 tablespoon oil, then add the asparagus. Quickly stir and toss for about 30 seconds to heat through, until glossy and a brighter shade of green. Sprinkle in the salt and pour in the water. Lower the heat slightly, then cover. Let steam-cook for 1 to 2 minutes, until the asparagus have slightly softened. Transfer to a plate.
- Replace the pan to warm it over high heat. Swirl in the remaining 1 1/2 tablespoons oil, then add the onion, garlic, chile, and lemongrass. Stir-fry for 1 minute, until fragrant.
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- Start with the dressing. Simply mix all the dressing ingredients together in a small bowl and put to one side whilst you prepare the rest of the salad.
- Cover the rice noodles in boiling water and leave to stand for 3 minutes - until the rice noodles are cooked. Drain and rinse under the cold tap to stop the noodles sticking together. Leave to drain in a colander.
- Heat a small frying pan until very hot. Spray the steak on both sides with the spray oil and rub in the salt and pepper. Place the steak in the pan and cook for 2-3 minutes on each side so that it's charred on the outside, but still pink in the middle (cook for a couple of minutes longer if you prefer your steak well-done). Take the steak out of the pan and place on a chopping board. Cover with foil and then a tea-towel on top and leave to rest for 5 minutes.
- Whilst the steak is resting, divide the salad leaves, cucumber, carrot and spring onions between two bowls. Top with the noodles.
GARLIC STEAK WITH HERB BUTTER, ASPARAGUS & MUSHROOMS ...
From lifemadesweeter.com
Cuisine AmericanTotal Time 15 minsCategory Main CourseCalories 648 per serving
- Add 1 tablespoon of oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
- Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:
VIETNAMESE STEAK AND SUGAR SNAP SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr
- Prepare the Marinade: Whisk together fish sauce, cilantro, oil, brown sugar, vinegar, jalapeño, garlic, ginger, and lime zest in a medium bowl.
- Grill marinated steak pieces 2 to 3 minutes per side for medium, or until desired degree of doneness.
VIETNAMESE STEAK SALAD RECIPE | EATINGWELL
From eatingwell.com
3.5/5 (3)Total Time 4 hrs 30 minsCategory Healthy Flank Steak RecipesCalories 225 per serving
- To prepare steak: Combine lime juice, fish sauce, soy sauce and chile oil in a large sealable plastic bag. Add steak and seal the bag, turning to coat the meat with the marinade. Marinate in the refrigerator, turning the bag occasionally, for 4 hours.
- Meanwhile, prepare vinaigrette: Combine broth, lemongrass and 2 tablespoons shallot in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes. Remove from the heat and let stand for 10 minutes. Strain into a small bowl, discarding solids. Add the remaining 2 tablespoons shallot, lime juice, fish sauce, soy sauce, sugar and chile oil; whisk to combine. Just before serving, stir in cilantro and mint.
- Remove the steak from the marinade (discard marinade). Grill the steak, 4 to 5 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 5 minutes. Slice thinly on the diagonal, across the grain.
GRILLED FLANK STEAK WITH CORN, TOMATO AND ASPARAGUS SALAD ...
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 4
- In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
- Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
- Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.
- Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
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4.9/5 (13)Total Time 15 minsCategory BeefCalories 268 per serving
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