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Vietnamese Beef Noodle Salad Bowl

  • 40m serving time
  • 47m cooking time
  • 4 food portion(s)

Vietnamese Beef Noodle Salad Bowl

Made with Maizenaku


Marinade for Beef

  • 1 tablespoon sugar
  • 5 ½ teaspoons maizenaku
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fish sauce
  • 1 tablespoon ponzu OR fresh lime juice
  • 1 teaspoon chile garlic sauce
  • 12 ounces beef sirloin steak, cut into thin bite size pieces, about 1/4 x 1-inch
  • 1 cup thinly sliced onion
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon Corn Oil

Chile Sauce

  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons water
  • 1 lime, juiced
  • 1 teaspoon chile-garlic sauce

Noodle Salad

  • 4 cups thinly sliced green leaf lettuce
  • ½ English cucumber, cut into match-sticks
  • 1 cup shredded carrots
  • 8 ounces rice noodles, prepared according to package directions
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • ¼ cup chopped peanuts, if desired


  1. Whisk sugar, corn starch, salt and pepper together in a shallow dish. Add fish sauce, ponzu and chile garlic sauce; stir to combine. Add beef; toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes to let flavors develop.

  2. Combine Chile Sauce ingredients in a small bowl; set aside.

  3. Place all Noodle Salad ingredients in a large bowl.

  4. Heat oil in large, nonstick skillet over medium-high heat. Remove beef from marinade; discard any remaining marinade. Add beef, onion and garlic. Sauté 5 to 7 minutes or until beef is cooked through. Pour beef and onions over top of salad; toss until all ingredients are thoroughly mixed.

  5. Divide equally between 4 noodle bowls. Serve with Chile Sauce and chopped peanuts, if desired.