Spicy Beef Salad with Thai Basil and Lemongrass

Gỏi Bò

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Don’t be intimidated by the long list of ingredients here. This dish will make any carnivore eager to eat his veggies again. The meat, tender and sweet, is arranged neatly over this salad made lively by Thai basil, mint, sprouts, shallots, onions, cucumbers, and lemongrass. Unlike the chicken goi with cabbage, you do not want to pour the vinaigrette over the salad until just before serving.

Ingredients

  • ¼ cup fish sauce
  • 1 tablespoon sugar
  • ¼ cup fresh lime juice
  • teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili paste
  • 2 tablespoons finely chopped fresh lemongrass
  • 3 tablespoons olive oil
  • 1 medium onion, sliced in half rings
  • 7 clove garlic, finely chopped
  • 1 pound top sirloin steak or filet
  • ½ cup roughly chopped fresh Thai basil leaves
  • 3 cups shredded iceberg lettuce
  • 1 small cucumber, peeled and julienned
  • ½ cup roughly chopped fresh mint leaves
  • 1 cup fresh mung bean sprouts
  • ¼ cup fried shallots
  • cup crushed unsalted dry-roasted peanuts

    Method

    1. In a small bowl, whisk together the fish sauce, sugar, lime juice, black pepper, salt, chili paste, and lemongrass until the sugar is completely dissolved. Set aside.
    2. Heat the oil in a skillet over high heat. When it is hot, add the onions and garlic and cook for about 5 minutes.
    3. Meanwhile, slice the steak into thin, ½-inch slices against the grain. Add the slices to the hot skillet and immediately pour in the fish sauce vinaigrette. Sauté the steak, tossing it in the vinaigrette, for just another 2 minutes for rare doneness (or longer as desired).
    4. Put the steak and vinaigrette into a medium bowl and set aside.
    5. In a large salad bowl, combine the Thai basil, lettuce, cucumber, mint leaves, and bean sprouts. Take about 5 tablespoons of the vinaigrette from the meat, and drizzle it over the salad. Toss well.
    6. Put the salad on a large platter and top it with the slices of steak. Drizzle any remaining steak juices and vinaigrette on top. Garnish with the fried shallots and roasted peanuts.