Top 10 Simple and Delicious Beef Salad Recipes to Try at Home

Ingredients:

• 1 carrot
• 1 cucumber
• 100g purple cabbage
• 1 onion
• 400g tender beef
• Toasted sesame seeds
• Fish sauce, chili, sugar, lime, Vietnamese coriander, ginger, lemongrass.

Instructions:

• Peel and wash the carrot, then cut it into long strips. Soak the carrot in 2 teaspoons of sugar for about 15 minutes, then drain and squeeze out excess water for a better mix later. Wash the cucumber and cut it into strips. Peel the onion, slice it thinly, and then rub it with ½ teaspoon of salt and 1 teaspoon of sugar to reduce the onion's sharpness. Cut the chili into thin strips.
• Wash and drain the purple cabbage, then cut or shred it thinly. Squeeze the excess water out of the cucumber, carrot, and onion, then place them in a large bowl.
• Boil the beef with 3 crushed lemongrass stalks and a little ginger to add flavor. Once the beef is cooked, transfer it to ice water to cool, then slice it thinly. To make the dressing, mix 2 tablespoons of fish sauce, 2 tablespoons of sugar, 4 tablespoons of lime juice, and a tablespoon of finely chopped chili. Stir everything together.
• Place the beef, carrot, cucumber, onion, cabbage, chili strips, and Vietnamese coriander into the bowl, and pour the dressing over. Mix everything thoroughly.
• Top with toasted sesame seeds and toss again to evenly coat the ingredients with the seasoning. Serve the Five-Color Beef Salad on a plate and enjoy!

Ingredients:

• 300g beef
• 200g water spinach
• 1 onion
• 1 bowl of garlic chili fish sauce
• ½ cup roasted peanuts
• 1-2 limes
• ½ garlic bulb
• 1 tablespoon oyster sauce
• Salt to taste
• A pinch of monosodium glutamate
• Oil or lard for frying
• 2 lime wedges
• ¼ teaspoon salt
• 1 tablespoon sugar

Instructions:

• Marinate the beef with black pepper, oyster sauce, salt, monosodium glutamate, and garlic. Mix well and let it sit for 15 minutes to absorb the flavors.
• Wash the water spinach thoroughly, soak it in a diluted saltwater solution for 15 minutes, then rinse and drain. Soak the onion in a mixture of lime juice, sugar, and salt to reduce the sharpness.
• Heat oil in a pan, sauté garlic until fragrant, then add the beef and stir-fry until cooked. Crush the roasted peanuts. Add the water spinach, cooked beef, onions, half of the peanuts, garlic chili fish sauce, and a squeeze of lime juice. Taste and adjust the seasoning to balance the sweet and sour flavors.
• Plate the salad, topping it with the remaining roasted peanuts. Serve with extra garlic chili fish sauce and shrimp crackers for a delicious combination.

Ingredients:

• 200g beef brisket
• 3 small bell peppers
• ½ onion
• 1 tablespoon roasted peanuts
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• Cooking oil, as needed
• 2 tablespoons fish sauce
• 1.5 teaspoons lime juice
• A handful of cilantro
• Seasoning: Salt, pepper, sugar, and seasoning powder

Instructions:

• Prepare and marinate the beef: Wash the beef thoroughly with saltwater, rubbing it to remove any impurities. Pat dry with paper towels and cut it into thin slices across the grain. Place the beef slices in a bowl and marinate with 1 teaspoon seasoning powder and 1 teaspoon sesame oil. Mix well and let it marinate for 30 minutes.
• Prepare the other ingredients: Remove the stems and seeds from the bell peppers, then wash and slice them thinly. Wash and chop the cilantro. Peel and thinly slice the onion.
• Stir-fry the beef: Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add 1 tablespoon minced garlic and sauté until fragrant. Add the marinated beef and stir-fry until fully cooked, making sure the beef is no longer pink. Turn off the heat.
• Make the dressing: In a bowl, combine 1 tablespoon sugar, 1 tablespoon water, 1.5 teaspoons lime juice, and 2 tablespoons fish sauce. Stir until the sugar dissolves. Taste and adjust the seasoning as needed.
• Assemble the salad: In a large bowl, combine the sliced bell peppers, onion, stir-fried beef, and dressing. Gently toss to mix all the ingredients well. Add 1 tablespoon roasted peanuts and chopped cilantro, then toss again.
• Serve: Transfer the salad to a serving plate, topping it with the remaining peanuts and cilantro. This colorful and flavorful beef salad is perfect when served with grilled rice paper or with a bowl of steamed rice.

Ingredients:

• 300g beef
• 2 medium cucumbers
• 1 carrot
• 1 small onion
• 3 chili peppers
• 100g fresh herbs (cilantro, mint)
• 100g roasted peanuts
• Seasoning: Cooking oil, vinegar, sugar, salt, pepper, garlic, fish sauce, seasoning powder

Instructions:

• Step 1: Peel and finely chop the garlic. Set aside part of it for marinating the beef and the rest for sautéing. Choose cucumbers that are still young and crunchy. Wash them thoroughly, remove the ends, and rub them well to remove any sticky sap. Cut the cucumbers into thin strips, discarding the seeds. Wash the beef and slice it thinly. Marinate the beef with the garlic, seasoning powder, fish sauce, monosodium glutamate, pepper, and oil. Mix well and let it sit for 30 minutes.
• Step 2: Peel and thinly slice the onion. Soak it in cold water for about 15 minutes to reduce its sharpness, then squeeze out the water. Shred the carrot and marinate it with ½ teaspoon of sugar for 15 minutes before draining it. Crush the roasted peanuts and set them aside. Wash the fresh herbs and set them aside. Slice the chili peppers.
• Step 3: Heat oil in a pan and sauté the remaining garlic until fragrant. Add the marinated beef and stir-fry until it’s lightly cooked. Remove the beef from the pan and set it aside. In a large bowl, combine the beef, cucumber, carrot, onion, and fresh herbs. Season with monosodium glutamate, seasoning powder, pepper, and vinegar. Use your hands to mix well, ensuring all the ingredients are evenly coated with the seasoning.
• Step 4: Add half of the crushed peanuts and sliced chili peppers to the salad, then toss again. Finally, plate the salad and sprinkle the remaining peanuts and chili slices on top.
• Serve: This refreshing and crunchy cucumber and beef salad is perfect for a light meal or a side dish. Enjoy it with rice or crispy rice cakes for a complete meal.

Ingredients:

• 1 banana blossom
• 150g beef brisket
• 1 lime
• 1 chili pepper
• 5g fresh basil leaves
• 1 tablespoon fish sauce
• 2 tablespoons water
• 2 tablespoons sugar

Instructions:

Prepare the ingredients:

• For the banana blossom, let it slightly wilt before shredding. Avoid shredding it immediately after picking. Prepare a large bowl of water, adding ½ teaspoon of salt and juice from the lime. Stir to dissolve the salt. Slice the banana blossom into thin rings and soak it in the water mixture, then rinse it with cold water and drain.
• Wash the basil leaves, dry them, and chop them finely.
• Clean the beef and optionally blanch it in boiling water to remove any odor. Slice the beef thinly and set aside.
• Toast the peanuts until golden, then peel off the skins and crush them lightly. Mince the garlic and chili pepper.

Prepare the dressing:

• In a small bowl, combine 1 tablespoon fish sauce, 2 tablespoons water, 2 tablespoons sugar, 2 minced garlic cloves, ½ minced chili pepper, and the juice of ½ to 1 lime. Taste and adjust according to your preference.
• Mix until the sugar dissolves.

Stir-fry the beef:

• Heat oil in a pan over high heat. Add the remaining minced garlic and sauté until fragrant. Add the sliced beef to the pan along with 1 teaspoon fish sauce and ½ teaspoon seasoning powder. Stir-fry the beef until it changes color, leaving it slightly pink in the middle for a tender result. Turn off the heat.

Assemble the salad:

• In a large bowl, combine the shredded banana blossom, fresh basil, and stir-fried beef. Gradually pour in the prepared dressing and mix well. Adjust the seasoning to taste, ensuring that all ingredients are well-coated. Finally, sprinkle the crushed peanuts over the salad and toss to combine.

Serve:

• This banana blossom and beef salad is not only flavorful but also packed with nutrients. The tender beef pairs beautifully with the crunchy banana blossom and the tangy, spicy dressing. Enjoy this unique and healthy dish!

Ingredients:

• 200g beef
• 300g water spinach
• 3 teaspoons fried shallots
• 1 onion
• 3 shallots
• 1 tomato
• 3 teaspoons minced chili
• 5 teaspoons minced garlic
• 3 teaspoons vinegar
• 1 teaspoon soy sauce
• 9 teaspoons fish sauce
• 2 teaspoons cooking oil
• Common seasonings (salt, pepper, sugar)

Instructions:

Prepare the beef:

• Wash the beef and slice it thinly. Marinate with 1 teaspoon minced garlic, 1 teaspoon seasoning powder, 1 teaspoon sugar, 1 teaspoon oil, 1 teaspoon soy sauce, and a little ground pepper. Mix well and refrigerate for 15 minutes.
• Heat 1 teaspoon oil in a pan over medium heat. Add 1 teaspoon minced garlic and sauté until fragrant. Add the marinated beef and stir-fry for about 5 minutes until the beef is slightly cooked. Then add sliced onions and stir for another 5 minutes. Adjust seasoning and turn off the heat.

Prepare the dressing:

• In a small bowl, combine 9 teaspoons fish sauce, 3 teaspoons vinegar, 6 teaspoons sugar, 3 teaspoons minced chili, and 3 teaspoons minced garlic. Stir well to dissolve the sugar.

Assemble the salad:

• In a large bowl, combine the stir-fried beef with onions and the cleaned water spinach.
• Pour the prepared dressing over the salad and mix thoroughly. Let it sit for about 3 minutes to allow the flavors to meld.
• Transfer the salad to a large serving plate. Add sliced tomato and sprinkle with fried shallots before serving.

Final result:

• This Water Spinach and Beef Salad combines tender beef with the crisp, juicy texture of water spinach, creating a delicious and nutritious dish perfect for any family meal.

Ingredients:

• 100g beef tenderloin
• 1 lime
• 3g seasoning powder
• 3g sugar
• 1 teaspoon salt
• 3g oyster sauce
• 1/2 teaspoon pepper
• 1 tablespoon fish sauce
• 3 teaspoons sugar
• 1 teaspoon chili sauce
• 5g garlic
• 1 small chili pepper, finely chopped
• 2 tablespoons cooking oil
• 40g minced shallots

Instructions:

Prepare the beef:

• Wash the beef and slice it thinly. In a bowl, combine 3g seasoning powder, 3g sugar, a pinch of salt, 3g oyster sauce, 1 tablespoon oil, 1/2 teaspoon pepper, and mix well. Marinate the beef for 15 minutes in the refrigerator.
• Heat 1 tablespoon oil in a pan. Add 40g minced shallots and sauté until fragrant. Add the marinated beef and stir-fry until just cooked.

Prepare the dressing:

• In a bowl, mix 1 tablespoon fish sauce, 2 teaspoons sugar, 1 teaspoon chili sauce, 5g minced garlic, and 1 chopped chili. Stir until the sugar is dissolved.

Cook the winged beans:

• Bring a pot of water to a boil, adding 1/2 teaspoon salt. Add 100g winged beans and cook briefly for a couple of minutes.
• Remove the beans and place them into ice-cold water to preserve the bright green color.

Assemble the salad:

• Drain the winged beans and place them in a large bowl. Add the juice from 1 lime, the prepared dressing, and the cooked beef. Mix well.

Final result:

• This Winged Bean and Beef Salad is a unique and flavorful dish. The tender beef, crunchy winged beans, and tangy-sweet dressing come together for an irresistible meal. Enjoy!

Ingredients (for 2 servings):

• 350g beef brisket
• 200g sprout vegetables
• 8 cloves garlic
• 1 chili
• 2 teaspoons lime juice
• 1 tablespoon oyster sauce
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
• 3 tablespoons fish sauce
• Common seasonings (salt, sugar, monosodium glutamate, seasoning powder, pepper)

Instructions:

• Prepare the ingredients: Wash the sprouts and let them drain. Peel the garlic; mince half and crush the other half. Wash and remove the stems from the chili, then crush it. Slice the beef brisket into bite-sized pieces, about the length of two fingers. If using a whole beef cut, wash it with salt water, rinse, and then slice.
• Marinate and stir-fry the beef: In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon seasoning powder, 1 tablespoon oil, 1/2 teaspoon ground pepper, 1 teaspoon sugar, and 1 teaspoon monosodium glutamate. Stir well and marinate the beef for about 10 minutes. Heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the marinated beef and stir-fry quickly on high heat for about 3 minutes, ensuring the beef is cooked but still tender. Adjust seasoning to taste, then remove from heat.
• Prepare the dressing: In a small bowl, combine the crushed garlic, crushed chili, 3 tablespoons fish sauce, 2 teaspoons sugar, and 2 teaspoons lime juice. Stir until the sugar dissolves and taste to adjust the seasoning if needed.
• Assemble the salad: Place the sprouts in a large bowl. Pour the prepared dressing over the sprouts and toss well. Transfer to a plate. Then, add the stir-fried beef on top, sprinkle with ground pepper, and your salad is ready to serve.
• Final result: When you enjoy this Beef and Sprout Salad, you’ll experience tender beef perfectly balanced with the tangy, spicy, and savory dressing. The subtle bitterness of the fresh sprouts will complement the flavors wonderfully. It's a refreshing dish that's sure to awaken your taste buds. Give it a try!

You can also mix in different types of sprouts to create a unique flavor for this dish!

Ingredients:

• 500g beef
• 1 cup sticky rice
• 1 onion
• 1 lime
• 100g fried shallots
• 2 chilies
• 10g fresh herbs

Instructions:

• Prepare the ingredients: Choose tender beef and slice into 1cm thick pieces. Soak the beef in salted water, then pat dry. Use the back of a knife to gently tenderize the meat. Peel and slice the onion, then marinate it with vinegar and sugar in the fridge for 30 minutes. Toast the sticky rice until golden but not too dry, then grind it into toasted rice powder (known as 'thinh').
• Make the salad: Grill or pan-sear the beef, then slice into bite-sized pieces. Place the beef in a large bowl, squeeze in the lime juice, and toss. Add the marinated onion, toasted rice powder, fried shallots, fresh herbs, chilies, fish sauce, and sugar. Mix well and adjust the seasoning to your taste. Serve the salad on a plate, garnished with extra herbs or decorative chili slices.
• Final result: Thai-style beef salad with tender, juicy beef and a mix of crispy vegetables, herbs, and a zesty dressing. A vibrant and refreshing dish full of flavor.

Ingredients (For 4 servings):

• 1 kg beef tenderloin
• 2 onions
• 5 garlic cloves
• 5 fresh chilies
• 2 sprigs of Vietnamese coriander
• 2 sprigs of basil
• 2 lemongrass stalks
• 1 lime
• 1 package shrimp crackers (approx. 100g)
• 1 tablespoon roasted peanuts (crushed)
• 2 tablespoons vinegar
• 10 tablespoons cooking oil (approx. 150ml)
• 4 tablespoons fish sauce
• Seasoning (salt, sugar) to taste

Instructions:

• Prepare and marinate the beef: Clean the beef with water, then place it in the freezer for 1-2 hours to firm up, making it easier to slice. After removing from the freezer, slice the beef into thin pieces and place in a bowl. Add 1 tablespoon of seasoning powder, 1.5 teaspoons of sugar, and 1 tablespoon of cooking oil, then mix well and let it marinate for 15-20 minutes.
• Prepare the other ingredients: Trim and clean the lemongrass, then finely chop. Remove the stems from the chilies, clean them, and finely chop. Peel and crush the garlic. Wash and finely chop the herbs (Vietnamese coriander and basil). For the onions, peel and rinse, then slice one onion into thin rings and the other into small pieces to fry. Prepare a pickling solution with 1 tablespoon sugar, 2 tablespoons vinegar, and 125ml water, then soak the sliced onions for 15-20 minutes to reduce their strong flavor.
• Make the dressing and dipping sauce: For the salad dressing, combine 4 tablespoons sugar, 2 tablespoons water, 4 tablespoons fish sauce, juice from half a lime, 1 teaspoon garlic, and 1 teaspoon chili in a bowl. Stir until the sugar dissolves. For the dipping sauce, mix 4 tablespoons water with half the amount of salad dressing and stir to combine.
• Fry the shrimp crackers: Heat oil in a pan, making sure the oil is deep enough to submerge the crackers. Once hot, reduce the heat and fry the shrimp crackers until they puff up. Remove and drain on paper towels.
• Stir-fry the beef: In a separate pan, heat some oil and fry the sliced onions until golden and crispy. Remove and drain. Add 50ml of oil to the pan and stir-fry the lemongrass until fragrant, then add the garlic and fry until golden. Remove the garlic and lemongrass mixture and set aside. In the same pan, quickly stir-fry the marinated beef over high heat until cooked but still tender. Add 1 tablespoon of oil and stir-fry for another minute until the beef is cooked through. Turn off the heat and allow the beef to cool slightly, then squeeze the juice of half a lime over it and mix well.
• Assemble the salad: Once the beef has cooled, pour 2 tablespoons of the salad dressing over the beef and stir to combine. Add the pickled onions, the remaining basil, Vietnamese coriander, fried onions, half a teaspoon of chili, and crushed peanuts. Mix everything together well. Serve the salad on a plate, topping with the remaining fried onions, basil, and coriander.
• Final result: This Thai-style beef salad is a colorful, flavorful dish with tender beef, crispy vegetables, and the perfect balance of tangy lime, savory fish sauce, and spicy chili. The shrimp crackers add a satisfying crunch, making each bite a delightful experience. Serve and enjoy!