Vietnamese Rare Beef Salad | Bò Tá Chanh
A delicious Vietnamese appetizer featuring sliced rare beef marinated in lime sauce, topped with fresh basil, pickled onions, scallions, chilies, onion chips, minced garlic, and peanuts!
Ingredients
Steak Marinade
- 2 pieces strip steak
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 limes juiced
- 1/4 cup fish sauce
- 1/2 tsp sugar
- 1 birds eye chili (optional) diced
Pickled Red Onions
- 1/2 red onion sliced thinly
- 1 tbsp white vinegar
- 1 tbsp sugar
Toppings
- 5-6 garlic cloves minced
- Handful fresh thai basil
- 1/4 cup scallion chopped
- 1/8 cup crispy fried onion chips
- 1/8 cup crushed peanuts
Instructions
Steak Marinade
- Pat dry your steaks with paper towel to remove excess moisture. Season with 1/2 tsp salt and 1/2 tsp pepper. Heat up a cast iron pan until almost smoking point. Sear each side of the steak for 15s. Set aside for 5 minutes to rest.
- Once the beef has rested for 5 minutes. Slice the beef very thinly. Combine into a bowl with lime juice, fish sauce, sugar, and birds eye chili. Mix together and set aside in the refrigerator for 15 minutes. The acidity will help "cook" your beef- it will change from raw to rare beef.
Pickled Onions
- Combine your thinly sliced onion into a bowl, add in vinegar and sugar. Mix and set aside.
Assembly
- In the same cast iron pan, heat up 1 tbsp of oil. Once heated up, sauté the minced garlic for 2-3 minutes until fragrant. Be careful not to burn! Set aside.
- Remove your beef from the refrigerator. Top with fresh basil, chopped scallions, crispy fried onion chips, garlic, and crushed peanuts. Serve immediately. Enjoy!
Notes
Notes:
If you prefer your steak more well-done, you can sear it for 30 seconds- 1 minute.