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Beef Salad with Toasted Rice

A filling salad prepared with beef and toasted rice
Prep Time30 mins
Cook Time20 mins
Course: Salad
Cuisine: Asian
Keyword: Beef, Salad
Servings: 6 people


  • Pan
  • Blender or mortar


  • 800 g thinly sliced beef loin
  • 3 tbsp thai rice
  • 1 onion
  • 6 lemon grass sticks
  • 1 salad (batavia)
  • 1/2 bunch of mint
  • 1/2 bunch of cilantro
  • 1 pepper
  • 1 handful shredded carrots

For the sauce

  • 90 g sugar
  • 1 tsp salt
  • 6 tbsp nuoc-man
  • 3 limes juice
  • 4 garlic cloves, finely chopped


  • Cook in a pan the meat on each sides for about 3 minutes or less depending on the cut of the meat (I use very thin meat so it is very fast). Remove from the pan and let the meat rest on a rack while you prepare the other ingredients.
  • Warm a pan and roast the rice until golden. Finely crush the rice using a blender or a mortar.
  • Prepare the sauce by mixing all the ingredients.
  • Finely chop the onion and cook it in a pan with a bit of olive oil until golden.
  • Prepare the lemongrass by removing all the green and hard leaves and keep only the white part. Finely chop it.
  • Chop the salad, the pepper and the meat.
  • In a bowl, mix together the meat, the onion, the pepper, the lemon grass and half the sauce. Add the chopped mint and cilantro.. Mix well. Add a bit more sauce if needed.
  • In a dish, combine the salad, the shredded carrots and the sauce. Add the beef on top of it and sprinkle with the crushed rice.