This Vietnamese Beef and Rice Noodle Salad Bowl is a fresh and flavorful dish! Tender stir-fried beef, crisp cucumbers, carrots, and lettuce are served over rice noodles and topped with spicy chili oil for the perfect balance of heat and texture.
This Vietnamese Beef Rice Noodle Salad Bowl is one of my absolute favorite dishes from my go-to Vietnamese restaurant, and I knew I had to recreate it at home! Tender stir-fried beef, crisp cucumbers, shredded carrots, and fresh lettuce are layered over soft rice noodles, creating the perfect mix of flavors and textures. Finished with a drizzle of spicy chili oil and hoisin, adding just the right amount of heat and sweetness tying this dish together for one satisfying meal!
Making the Vietnamese Beef and Rice Noodle Salad
This recipe is a staple in our dinner rotation because it’s quick, easy, and packed with fresh, healthy flavors! Let me show you the best way to make this delicious dish in no time!
The Beef
Flank steak is my go to choice for this recipe. You can also use sirloin or ribeye. Whatever cut you choose, here are some tips to get the best out of the beef!
- Cut the steak into thin strips.
- When slicing, cut the steak against the grain.
- Don’t skip the baking soda in the marinade! This really helps break down the muscle tissues to make the steak super tender.
- Do not overcook the steak. Medium to medium rare is perfect!
The Rice Noodles
Any rice noodles of your choosing will work for this recipe! You can even swap out the rice noodles for white rice if you don’t have any on hand. I love using Lotus Foods Rice Ramen Noodles!
The Toppings
The toppings add freshness and crunch to this dish! I love the addition of carrots, cucumbers, chopped romaine lettuce and green onions. More options that would work great include bean sprouts, cabbage, bell peppers or fresh herbs.
To Serve
I love topping this bowl with a drizzle of chili oil for heat and a touch of hoisin for subtle sweetness. Feel free to customize it with your favorite sauces to make it your own!
Vietnamese Beef and Rice Noodle Salad
Ingredients
- 1.5 lbs flank steak thinly sliced against the grain
- 8 oz rice noodles
- 2 tbsp avocado oil or any neutral cooking oil
Flank Steak Marinade
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp brown sugar
- ½ tsp sesame oil
- ½ tsp baking soda
- 1 tbsp cornstarch
Toppings
- 1 cucumber cut into thin strips
- 2 carrots peeled and cut into thin strips
- 2 cups chopped romaine lettuce
- chili oil for topping
- hoisin for topping
Instructions
- Slice the flank steak, against the grain, into thin strips. In a mixing bowl, add the flank steak with coconut aminos, rice vinegar, mirin, brown sugar, sesame oil, baking soda and cornstarch. Set aside and let marinate for 15 minutes or up to 2 hours.
- Prep the vegetables.
- Cook the rice noodles according to the directions on the package.
- Heat the avocado oil in a large skillet on medium high heat. Once the oil is hot, add in the flank steak strips in an even layer. Do not overcrowd the pan. You may need to cook the steak in batches. Cook for 2-3 minutes on each side or until you have a nice sear on the beef and it is cooked to your desired doneness.
- Assemble your bowl with the rice noodles, flank steak, carrots, cucumbers and romaine lettuce. Drizzle with chili oil and hoisin sauce for extra spice and flavor. Enjoy!
Notes
- When preparing the flank steak, be sure you are slicing the flank steak against the grain. This will ensure the steak stays super tender.
- Store your leftovers in the fridge for up to 4 days.
