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Lori's Vietnamese Beef Salad

Lori
A great summer Entrée salad. Filling and full of flavor that won't weigh you down.
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4 Enrtée Salads

Ingredients
  

  • FOR THE SALAD:
  • 4 cups romaine lettuce sliced 1 inch wide
  • 3 small Roma tomatoes sliced
  • 2 small carrots julienned
  • 3-4 scallions thinly sliced
  • 1/2 cup cucumber sliced
  • 1/2 cup sweet onion thinly sliced
  • fresh cilantro
  • fresh mint optional
  • FOR THE MEAT:
  • 1/4 to 1/2 teaspoon canola oil for frying
  • 1 pound flank steak thinly sliced
  • 1/2 cup sweet onion chopped small
  • 1 garlic clove minced
  • 4 tablespoons oyster sauce
  • FOR THE DRESSING:
  • Use this recipe.

Instructions
 

  • Combine the salad ingredients in a large, family-style serving platter.
  • Add cilantro and mint (optional) to taste.
  • Dress with the salad dressing and set aside to prepare the beef.
  • Heat a non-stick pan to medium high.
  • Add the oil, careful to use as little as possible so as not to make the meat topping too greasy.
  • Stir-fry the meat until browned and any residual moisture has been cooked off.
  • Add the onions and the garlic.
  • Cook until just translucent.
  • Add the oyster sauce and stir to distribute evenly.
  • Remove from flame.
  • Pour warm meat mixture over the prepared salad.
  • Serve.