This Vietnamese Beef Salad combines juicy beef, fresh veggies, and a savory-sweet dressing for a light yet flavorful meal that brings together authentic taste and texture.
Years ago, I made a steak salad, and I wasn’t a fan. The warm steak wilted the lettuce, and it took me three years to give steak salad another try. I’m glad I did, because this Vietnamese Beef Salad completely won me over.
I adapted the marinade from Gina at Skinny Taste, using garlic, brown sugar, oyster sauce, fish sauce, sesame oil, and low-sodium soy sauce. If you’ve been hesitant about fish sauce, don’t be—it adds a rich umami depth that takes the dish to the next level!
Table of Contents
Why I Love This Steak Salad
- It’s a fresh change from the usual salad routine.
- Quick steps and simple ingredients make this salad feel effortless.
- It’s light enough to keep you feeling energized.
Recipe Ingredients
Cabbage – Use the middle section for the best crunch. The top can soften too quickly, while the bottom tends to be tough.
Fish Sauce – I used Red Boat Fish Sauce to marinate the beef. It delivers a rich umami punch without any fishy taste.
Sesame Oil – A dash of sesame oil brings a toasty warmth to the marinade.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Additional Vegetables – Add shredded carrots, julienned bell peppers, shallots, or thinly sliced radishes to boost crunch and color. For extra texture and freshness, try bean sprouts or shredded napa cabbage.
Herbs and Spices – Fresh herbs like cilantro and mint leaves bring freshness to the dish, with Thai basil offering a stronger flavor. Add Thai chili, red chilli, or red pepper flakes for a spicier kick.
How to Make Vietnamese Beef Salad
Step #1: Combine the garlic, oyster sauce, brown sugar, fish sauce, soy sauce, and sesame oil with the beef in a plastic zipper-close bag. Marinate the steak for at least 1 hour before cooking, or overnight for best results.
Step #2: To make the vinaigrette, whisk together the rice vinegar, fish sauce, salt, and sugar. Set aside.
Step #3: Place the finely diced red onion in a small bowl and add enough vinaigrette to cover it. Set it in the fridge for about 10 minutes to mellow the onion flavor. Combine the chopped cabbage, tomatoes, and cucumbers in a large bowl.
Step #4: Heat a large cast iron skillet or wok over high heat. When very hot, add ½ tablespoon oil. Once it begins to smoke, add half the beef in an even layer and allow it to sear for about 2 minutes. Turn the beef and let the other side sear for another 1 to 2 minutes. Repeat this with the second half of the meat.
Step #5: Transfer the pickled red onions and the remaining vinaigrette to the large salad bowl with your chopped vegetables and toss to combine. Place the beef on top and garnish with cilantro and chopped peanuts.
Expert Tips
Cut Against the Grain – When trimming and cubing your sirloin, slice against the grain to keep the beef tender after searing.
Room Temp Beef – Let the marinated beef sit at room temp for 20–30 minutes before searing. It helps achieve a better crust and even cooking.
Chill the Salad Vegetables – To add extra freshness, chill the chopped vegetables in the fridge for at least 30 minutes before tossing them with the dressing.
FAQs
This salad goes great with sides like steamed jasmine rice, rice vermicelli, or fresh summer rolls. You can also pair it with shrimp shumai for a complete, satisfying meal.
Yes, you can prep the vegetables and marinate the beef in advance. Cook the beef just before serving for the best texture and flavor. The dressing can be made a day ahead.
Storage Information
To store Vietnamese Steak Salad, keep the beef and salad components separate. The cooked beef will last in the fridge for up to 3 days in an airtight container. The salad and dressing, when stored separately, will stay fresh for 1-2 days.
This dish doesn’t freeze well due to the fresh vegetables, which can become soggy. To reheat the beef, warm it gently in a skillet over low heat before adding to the salad.
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Vietnamese Beef Salad Recipe
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Ingredients
For the Steak and Marinade
- 5 cloves crushed garlic
- 1 tablespoon oyster sauce
- 1 Tbsp. brown sugar
- 1 tbsp fish sauce
- 1 tsp. low sodium soy sauce
- 1 teaspoon sesame oil
- 1 1/2 lbs. beef top sirloin - fat trimmed and cut into 1" cubes
For the Dressing
- 1/3 c. rice vinegar
- 1 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- Juice from half a lime
For the Salad
- 2 c. chopped green cabbage
- 1 c. halved grape or cherry tomatoes
- 1 c. diced cucumber - peeled
- 1/2 c. finely diced red onion
Instructions
- Combine the garlic, oyster sauce, brown sugar, fish sauce, soy sauce, and sesame oil with the beef in a plastic zipper-close bag. Marinate the steak for at least 1 hour before cooking, or overnight for best results.
- To make the vinaigrette, whisk together the rice vinegar, fish sauce, salt, and sugar. Set aside.
- Place the finely diced red onion in a small bowl and add enough vinaigrette to cover it. Set it in the fridge for about 10 minutes to mellow the onion flavor. Combine the chopped cabbage, tomatoes, and cucumbers in a large bowl.
- Heat a large cast iron skillet or wok over high heat. When very hot, add ½ tablespoon oil. Once it begins to smoke, add half the beef in an even layer and allow it to sear for about 2 minutes. Turn the beef and let the other side sear for another 1 to 2 minutes. Repeat this with the second half of the meat.
- Transfer the pickled red onions and the remaining vinaigrette to the large salad bowl with your chopped vegetables and toss to combine. Place the beef on top and garnish with cilantro and chopped peanuts.
NOTES
Nutrition
Yes, love this! Isn’t fish sauce wonderful? Brightened up with a splash of vinegar or lemon juice and sweetened with a touch of sugar, it’s much less menacing :3
In fact there’s a type of fish sauce that I’ve only had at very authentic vietnamese restaurants & in Vietnam called “mam” – it’s more of a paste, really, made up of ground up fermented shrimp. But they mix it with fresh crushed pineapple and it is ADDICTING. But so smelly.
Hi, Gina! I’m definitely a fish sauce convert. I don’t think I’ve had “mam” yet, but I’ll have to see if I can find some!