Best Vietnamese Steak And Asparagus Salad Recipes

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GRILLED STEAK AND ASPARAGUS SALAD



Grilled Steak and Asparagus Salad image

Make and share this Grilled Steak and Asparagus Salad recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup bottled light olive oil vinaigrette dressing
1/3 cup A.1. Original Sauce
1 beef top round steak (l-pound)
1 (10 ounce) package frozen asparagus spears, , cooked and cooled
1/2 cup thinly sliced red bell pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds

Steps:

  • Blend vinaigrette and steak sauce.
  • Pour marinade over steak in nonmetal dish.
  • Cover; refrigerate 1 hour.
  • Remove steak from marinade; reserve marinade.
  • Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
  • Turn steak and baste with marinade once more.
  • Grill or broil 5 minutes more or until desired doneness.
  • Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
  • Heat marinade to a boil; pour over salad.
  • Sprinkle with sesame seeds; serve immediately.

Nutrition Facts : Calories 48.6, Fat 2, SaturatedFat 0.3, Sodium 24.5, Carbohydrate 6.3, Fiber 2.9, Sugar 2.1, Protein 3.1

VIETNAMESE STEAK AND ASPARAGUS SALAD



Vietnamese Steak and Asparagus Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

3 tablespoons fish sauce
1/3 cup lime juice (from 5 limes)
1 tablespoon sugar
1 bunch large asparagus, trimmed and thinly sliced on the diagonal
1 medium carrot, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons thinly sliced red or green chile, seeded if desired
Salt and pepper
1 pound minute steaks (about 1/2 inch thick)
2 tablespoons vegetable oil, plus more for grilling

Steps:

  • In a small bowl, whisk together fish sauce, lime juice, and sugar.
  • In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
  • Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.

STEAK, ASPARAGUS, AND RED POTATO SALAD



Steak, Asparagus, and Red Potato Salad image

This salad is great, in that it only takes about 30 minutes to throw together using leftover grilled steak. I have adapted it from a chicken salad recipe from cooking light.

Provided by breezermom

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb small red potato
1 teaspoon salt
1/2 lb asparagus, cut into 1 inch pieces
2 cups grilled steak, thinly sliced (about 8 ounces)
2 tablespoons red onions, chopped
1 (10 ounce) package gourmet salad greens (about 6 cups)
1/3 cup fresh parsley, coarsely chopped
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon whole grain Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Steps:

  • To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
  • Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
  • Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
  • Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts : Calories 138.5, Fat 3.8, SaturatedFat 0.6, Sodium 932, Carbohydrate 23.9, Fiber 4, Sugar 2.1, Protein 4.1

VIETNAMESE GRILLED STEAK AND CABBAGE SALAD



Vietnamese Grilled Steak and Cabbage Salad image

Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 12h12m

Yield 4 serving(s)

Number Of Ingredients 16

2 limes, divided
1/4 cup plus 2 tablespoons soy sauce, divided
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil (dark)
3 garlic cloves, divided
1 1/4 lbs flank steaks, rinsed and patted dry
2 carrots, peeled and trimmed
10 cups shredded napa cabbage (about 1/2 head) or 10 cups cabbage (about 1/2 head)
1/4 cup chopped fresh cilantro, mint or 1/4 cup basil
1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olives or 2 tablespoons peanut oil
1 teaspoon thia fish sauce (such as nam pla or nuoc mam) or 1 teaspoon vietnamese fish sauce (such as nam pla or nuoc mam)
1 pinch ground red pepper (cayenne)
kosher salt
fresh ground black pepper
2 tablespoons chopped peanuts (optional)

Steps:

  • To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
  • Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
  • In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
  • To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
  • Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
  • To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.

Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1

SESAME BEEF & ASPARAGUS SALAD



Sesame Beef & Asparagus Salad image

Cooking is one of my favorite hobbies-especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. -Tamara Steeb, Issaquah, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 beef top round steak (1 pound)
4 cups cut fresh asparagus (2-inch pieces)
3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 teaspoon grated gingerroot
Sesame seeds
Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges

Steps:

  • Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

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