Vietnamese-Style Beef Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons water
- 3 tablespoons sugar
- 5 tablespoons fresh lime juice
- 3 tablespoons asian fish sauce
- 1 teaspoon dried hot red-pepper flakes
- 1 medium shallot, thinly sliced
- Carbohydrate 38 g(13%)
- Cholesterol 64 mg(21%)
- Fat 11 g(16%)
- Fiber 4 g(14%)
- Protein 20 g(40%)
- Saturated Fat 4 g(21%)
- Sodium 1112 mg(46%)
- Calories 317
Preparation Halve cucumber lengthwise, then slice diagonally 1/4 inch thick. Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved. Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
Preparation Halve cucumber lengthwise, then slice diagonally 1/4 inch thick. Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved. Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
