Vietnamese Rare Beef in Lime Juice Salad

Ingredients

• 1 small onion, thinly sliced
• 1 small or medium carrot, julienned
• ½ cup water
• 2½ tablespoons rice vinegar
• 1 teaspoon sugar
• 8 oz beef
• ½ teaspoon salt, divided
• black pepper
• cooking oil
• 1 tablespoon minced garlic
• 3 tablespoons lime juice
• 1 teaspoon sugar ((to taste))
• 1½ teaspoons fish sauce ((to taste))
• ½ teaspoon sugar ((to taste))
• ⅓ cup cilantro, roughly chopped
• ⅓ cup mint, roughly chopped
• ⅓ cup Thai basil, roughly chopped
• roasted peanuts, lightly crushed ((about ¼ cup or 30-40g))

Steps

1. 1

   In a mixing bowl, mix together the water, vinegar, and sugar for the carrot and onion. Add onion slices and julienned carrots. Toss then cover and put in the refrigerator until assembling the dish.

2. 2

   Sprinkle both sides of the beef with salt and pepper (I use about ⅛ teaspoon salt for each side).

3. 3

   Place a skillet over medium heat and once it is hot, add some cooking oil. Increase the heat to medium-high, then add the beef. Sear each side for about 2 - 2½ minutes for medium-rare or medium doneness. Cooking time will depend on the heat and the thickness of the beef.

4. 4

   Transfer the beef to a clean plate and let it rest for about 5 minutes. Then slice it as thinly as you can and place the beef slices in a mixing bowl.

5. 5

   Add minced garlic, lime juice, sugar, and ¼ teaspoon salt (under the For the beef section) to the mixing bowl. Toss well and let the beef marinate for at minimum 5-10 minutes. If you have time, marinate and chill the beef in the refrigerator before serving.

6. 6

   To assemble the dish, toss the cured beef, carrots, and onions with the fish sauce and sugar in the Other ingredients section. Gently mix in the herbs.

7. 7

   Transfer the salad to serving plates and sprinkle with plenty of roasted peanuts.