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Vietnamese Stir-Fried Beef Salad

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“Has a light, clean flavor. Great as a starter or as the main dish on a hot summer night. Serves 4-6 as a starter or 2-3 as the main course.”

Ingredients Nutrition

  • Dressing
  • 3 tablespoons Chinese white rice vinegar
  • 1 tablespoon garlic, finely chopped
  • salt
  • pepper
  • 2 teaspoons sesame oil
  • 3 tablespoons peanut oil
  • 6 tablespoons spring onions, finely sliced
  • Marinade
  • 1 tablespoon fish sauce (nuoc mam or nam pla)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • pepper
  • Salad
  • 1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long
  • 3 tablespoons peanut oil
  • 5 tablespoons garlic, coarsely chopped
  • 8 ounces soft salad leaves (2 cups)


  1. In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
  2. Gradually beat in the sesame oil and peanut oil.
  3. Stir in the onions; then, set aside.
  4. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
  5. Heat wok over high heat until very hot, then add peanut oil.
  6. When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
  7. Remove with a slotted spoon and drain on paper towels.
  8. Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
  9. Remove and let drain through a sieve.
  10. Add the leaves to the dressing in the bowl and toss thoroughly to coat.
  11. Garnish with garlic and top with beef.
  12. Serve immediately.

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