Vietnamese-ish Steak Salad

Servings: 4 ish

Notes: 

This recipe comes together super easily, thanks to store-bought roast beef, quick-cooking rice noodles, and an easy, fun dressing. The result is a satisfying weeknight dinner with a fresh and tangy profile. Our family enjoys deli meats, and we try to find those made with simple and quality ingredients. Many grocery stores now roast their own meat in-house, often without nitrates and tons of preservatives - we’re particularly fond of Whole Foods’ plain roast beef and Wegmans’ grass-fed versions. But, the deli counter isn’t your only choice. For packaged options, we like Applegate and Simple Truth Organic - both brands use just a few ingredients in their offerings.

Pro tips: 

Make sure you use these thinner vermicelli, instead of a thicker rice noodle, which doesn’t cook as quickly. If you love noodles or want leftovers, double them along with the sauce.

We used baby butter lettuce - we've seen versions by both Earthbound and Organic Girl. If you can’t find it in a clamshell, look for a whole head. Most baby lettuce - or even chopped romaine or shredded iceberg - will work, just avoid greens like arugula with a strong flavor.

You could swap 2 - 3 Persian cucumbers for the ½ a hothouse cucumber called for, and a small red onion can be subbed for the shallot.

Add-ons: 

Like many of the other recipes, this dish is endlessly customizable. If you’re just not feeling the meat (and who is, all the time?) you can sub tofu or even shrimp for the roast beef. If you’re having a hard time finding mint and cilantro, you could use a bunch of basil. Want to buy a dressing instead of making it? Go ahead. Need some crunch? Add some peanuts. Can’t find rice noodles? In a pinch, angel hair pasta will work - just following the cooking instruction on the package.

Ingredients: 

for the bowl

8 ounces Asian rice vermicelli
5 ounces butter or bibb lettuce
½ bunch mint
½ bunch of cilantro
½ hothouse cucumber
1 large shallot
2 cups grated carrots (from half a 10 ounce bag)
~1 pound sliced roast beef

for the dressing:

1 lime
2 cloves of garlic
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon fish sauce (optional but delish)
2 tablespoons toasted sesame oil
2 tablespoons coconut sugar, honey or agave syrup
Salt and pepper
1 teaspoon sriracha (optional)

Steps: 

In a medium pot, bring 4 cups of water to boil. Remove the pot from heat, then stir in your noodles. Let the noodles soak for 3 - 4 minutes or until soft - set a timer. Then, drain and rinse the noodles, and toss with a drizzle of sesame oil.

While the noodles are soaking, assemble your dressing: zest and juice the lime, then microplane, press, or finely chop 2 cloves of garlic.

In a small bowl or large measuring cup, make the dressing: whisk together the lime juice and zest, garlic, soy sauce, rice vinegar, fish sauce, sesame oil, honey, sriracha (if using), salt and pepper.

Next, prep your greens and herbs: roughly tear or chop the lettuce leaves (good assignment for the kiddos!), then mince your mint and cilantro. Set both aside.

Peel your cucumber then halve it lengthwise and scoop out the seeds (optional). Thinly slice your cucumber- a mandoline is good for this.

Thinly slice your shallot - again, a mandoline is good for this.

Assemble the salad: divide the noodles among four bowls, then top evenly with the greens, herbs, carrots, cucumber, and shallot. Then, pile on the roast beef, and pour the dressing over the four bowls.