Beef Salad with Warm Orange dressing-Rau Tron Thit Bo voi Cam

Vietnamese food

Make 4 servings in a multiple courses meal o
3/4 lb beef of your choice- flank, tri tip, sirloin, etc.  thinly sliced
1 Tbs vegetable oil
1 garlic clove, finely chopped
1 small asian shallot or 1/4 small yellow onion, finely chopped
1 orange, peeled, cut into small cubes
1 tomato, cut into thin wedges
A hand full herbs like basil, mint, cilantro, etc.
1 small romaine lettuce or any mixed green about 1 or 2 cups for a serving
2 Tbs peanut, crushed into tiny pieces (optional)
1/4 cup orange juice
1 Tbs fish sauce
1 Tbs brown sugar
1 small red hot Thai or Serrano chili, seeded and finely chopped
1 Tbs lime juice

  1. Combine all dressing ingredients in a small bowl.  Set aside.
  2. Arrange green and herbs on a platter
  3. In a large saute pan, heating 2 tsp oil over medium high heat. Add beef and sear a few minutes until brown outside but still slight pink in center.  Transfer beef atop of lettuce. to a plate.
  4.  Add 1 tsp oil to the same pan, add garlic and shallot, stir until fragrant, add dressing mixture and bring to a boil, taste and adjust seasoning.   Then stir in the beef, toss to coat the beef with dressing.  Remove from heat, stir in orange and tomato. Pour over green and herb, sprinkle with peanut and serve right away because the herb is very sensitive with heat. 

Note:  you can grill or sear the beef in a large piece then slice it.

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