Vietnamese Shaking Beef Salad

cookedandloved.com

Sandra Clark

subheading: For the beef and marinade:

400 to 500 g / about 1lb of beef steak, diced into cubes (I suggest rump, sirloin, fillet)

1 tablespoon fish sauce

1 tablespoon Tamari sauce (or coconut aminos)

1 tablespoon lime juice

2 garlic cloves, finely diced

1 long red chilli, sliced (you can remove the seeds if it’s very spicy)

2 teaspoons coconut sugar

1 teaspoon sesame oil

Coconut oil for frying

subheading: For the pickled onions:

1 red onion, thinly sliced into circles

2 tablespoons lime juice

1 tablespoon fish sauce

1 teaspoon Tamari sauce or coconut aminos

1 ½ teaspoons coconut sugar

1 teaspoon sesame oil

1 tablespoon olive oil

1 tablespoon water

subheading: For the salad:

2 heads of gem lettuce, separated and washed

2 to 3 Roma tomatoes or as many cherry tomatoes as you like

1 carrot, peeled into ribbons

A handful of fresh coriander leaves

Directions at cookedandloved.com

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