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Vietnamese Beef with Daikon Radish Salad

  • Author: Danielle Goldstein

Description

quick, easy, healthy, and delicious– a winner!


Ingredients

Scale
  • Grass fed sirloin steak- your portion
  • 2 TBS verjus
  • 2 TBS each of ginger and garlic- chopped
  • 2 TBS granulated sugar
  • juice of 1 lemon
  • 2 TBS fish sauce
  • 1/2 tsp chile sauce such as sriracha, or large pinch chile flakes
  • 1 daikon radish, peeled and grated or shredded
  • 1 shallot- peeled and sliced thinly
  • 4 TBS rice vinegar, white wine vinegar, or champagne vinegar
  • 1 TBS granulated sugar
  • 1/2 tsp salt
  • 1/4 cup each of mint and cilantro, chopped coarsely
  • Salt and pepper to taste
  • Lettuce- your portion, washed, dried and torn
  • 1 satsuma, juiced
  • 2 TBS sesame oil, olive oil, or avocado oil- your choice
  • 3 cups steamed brown rice

Instructions

  1. Start by marinating the beef. Mix together the verjus, ginger, garlic, sugar, lemon juice fish sauce, & chile sauce. If you don’t have fish sauce you could try oyster sauce or soy sauce to substitute. Slice your beef into nice strips against the grain, about 1/2 inch thick. Mix the beef with the marinade and let it sit in the marinade for 20-60 minutes while you prepare everything else, but not longer than 60 minutes.
  2. Meanwhile, put your shredded daikon radish and sliced shallot into a medium sized glass or ceramic bowl. Put your vinegar in a little pot and bring it to a boil on the stove with 1 TBS sugar and 1/2 tsp salt. As soon as it boils, pour the whole thing on top of your bowl of daikon and shallots. Cover the bowl and let it sit 15-45 minutes. Prepare the rest of your salad in a separate bowl by mixing torn lettuce with a generous amount of fresh mint and cilantro, adding a bit of salt and pepper.
  3. To cook the beef, heat a cast iron pan on medium high heat until you can feel heat radiating above it. Add a small glug of cooking oil, then add the beef and let it sear on high heat for about 3 minutes on each side, until it’s deep brown and glossy.
  4. Use a fork or slotted spoon to remove the daikon and shallots from the vinegar, and put them on top of your salad. Add the satsuma juice and flavorful oil and toss the salad together. Serve with the warm beef and a scoop of steamed rice.

Notes

  • Not Included in the Box: granulated sugar, fish sauce, chile sauce, vinegar, salt, and pepper
  • Chef Tips: In Vietnam you might toast some raw brown rice in a pan on medium low heat for 7-10 minutes, then grind it up finely in a spice grinder and sprinkle it on top. You can try this, or you can sprinkle toasted peanuts on top for great effect!