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Bean Sprout Salad with Five Spice Beef

Vietnamese Salad with Five Spice Beef

Bean Sprout Salad with Five Spice Beef

2 generous handfuls of mung bean sprouts
2 grated carrots
2 Persian cucumbers or 1 regular cucumber, thinly sliced
1/3 cup finely chopped mint
2 Tbsp finely chopped cilantro
1/2 cup lightly toasted cashews
1/2 of a block of tofu
Salad Dressing:
1/4 cup unseasoned rice wine vinegar
1 Tbsp sugar
1 Tbsp fish sauce (sold in Asian section of grocery stores)
1/4 tsp soy sauce
1/4 tsp chili oil
1/2 lb. flank steak or skirt steak
3 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp brown sugar
1/8 teaspoon Chineses Five Spice

Mix salad ingredients together in a bowl. (Sometimes, before I add the tofu I like to put it in a pan with a 1/2 cup of simmering water. I let it simmer with the lid on for five minutes which softens the tofu and makes it a bit silkier.) Then…whisk the dressing ingredients together and pour over the salad.

Cut the meat into very thin strips. Whisk together the soy sauce, sesame oil, brown sugar and Chinese Five Spice. Heat a pan over high heat and wait until the pan is hot to add the meat. Let the meat cook untouched for one minutes then pour on the sauce. Turn the meat and cook for another 3-4 minutes. Pour the meat and its juice over the salad.


Total Recipe Time: 30-45 minutes
Servings: 4

  • You don’t have to use steak, or tofu for that matter. Use any protein you want (try chicken, pork or shrimp). If you use poultry or seafood, omit the Chinese Five Spice from the meat seasoning. Chinese Five Spice goes best with beef or pork.
  • Serve the salad over noodles like angel hair or rice vermicelli to make a heartier dish
  • If you don’t have Chinese Five Spice (you’ll find it in the spice section of every grocery store) then use a small pinch of cinnamon instead.
  • When you make this dish, eat it immediately. If it sits for too long, everything gets soggy.

Bean Sprout Salad with Five Spice Beef recipe by Jennifer Meier & The Busy Girls’ Cookbook

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