4.5 from 6 votes
Vietnamese Rare Beef in Lime Juice Salad
Vietnamese rare beef in lime juice (Bo tai chanh) is a refreshing salad perfect for hot summer days. The beef is briefly cooked, then sliced and marinated in lime juice to give it a tangy flavor profile.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 people
Calories: 365 kcal
Course:
Salad , Appetizer
Cuisine:
Vietnamese
Ingredients
For the onion and carrot
- 1 small onion, thinly sliced
- 1 small or medium carrot, julienned
- ½ cup water
- 2½ tablespoons rice vinegar
- 1 teaspoon sugar
For the beef
- 8 oz beef
- ½ teaspoon salt, divided
- black pepper
- cooking oil
- 1 tablespoon minced garlic
- 3 tablespoons lime juice
- 1 teaspoon sugar (to taste)
Other ingredients
- 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)
Instructions
- 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.
- Sprinkle both sides of the beef with salt and pepper (I use about ⅛ teaspoon salt for each side).
- 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.
- 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.
- 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.
- 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.
- Transfer the salad to serving plates and sprinkle with plenty of roasted peanuts.
Cup of Yum
Notes
- For this recipe, it is best to use steak cut that can be sliced thinly against the grain after searing. I use flank steak, but if you prefer something more tender, you can try other cuts such as tenderloin. Tender cuts may need less curing time in the lime juice.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
1042mg
(43%)
Potassium
608mg
(17%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
5818IU
(116%)
Vitamin C
18mg
(20%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1042mg | 43% |
| Potassium | 608mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 5818IU | 116% |
| Vitamin C | 18mg | 20% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.