Mustard Free Paleo Vietnamese Beef Salad
Total time45 min
Prep time25 min
Cook time10 min
4.8(17)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak or sirloin, trimmed
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp fish sauce
- 1 tsp honey
- 1 tsp toasted sesame oil
- 1 red thai chili, thinly sliced (or ¼ tsp red pepper flakes)
- 1 clove garlic, finely minced
For the salad
- 4 cups mixed greens or shredded cabbage
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced into half-moons
- 1 medium carrot, julienned or shaved with a peeler
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh thai basil leaves (optional)
For serving
- ¼ cup roasted cashews or sliced almonds (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the steak dry with paper towels and season all over with the salt and black pepper. Let it sit at room temperature for 10 minutes while you prepare the dressing and vegetables.
- 2
In a small bowl, whisk together the coconut aminos, lime juice, fish sauce, honey, toasted sesame oil, sliced chili, and minced garlic until the honey is fully dissolved. Taste and adjust lime juice or coconut aminos as needed. Set aside.
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