Uyen Luu’s lemongrass ribeye steak noodle salad

True to a Vietnamese-style salad, adding rice noodles makes this a complete meal balanced with lots of exciting summer flavours.

steak noodle salad
Uyen Luu


300g-400g grass-fed, free-range ribeye steak, kept at room temperature for 2 hours (or use rump, sirloin, bavette, onglet)
2 lemongrass stalks, finely chopped
2 garlic cloves, crushed
1 tbsp butter, at room temperature
1 tbsp soy sauce
1 tbsp oyster sauce
1⁄2 tbsp maple syrup
1 tbsp vegetable oil
Freshly ground black pepper
1 onion, halved and sliced
1 tbsp vegetable oil

100g carrot, grated or julienned
100g kohlrabi or daikon, thinly sliced or julienned
Sea salt
1 1⁄2 tbsp caster sugar
2 tbsp cider vinegar

2 spring onions, white and green parts sliced
1 tbsp vegetable oil
2-3 nests rice vermicelli, rehydrated according to pack instructions
Handful of anything green and leafy, like lamb’s lettuce, watercress, rocket, lettuce

1⁄2 bird’s eye chilli, finely chopped
1 tbsp honey
1 tbsp fish sauce
Finely chopped zest and juice of either 1⁄2 lime or 1⁄4 lemon
2 tbsp hot water
1 heaped tbsp peanuts, pistachios or cashews, finely chopped
Sprig of mint leaves, finely chopped
Lots of freshly ground black pepper

  1. Slice the beef into 1cm strips. Mix together all the remaining beef ingredients except the onion and oil. Coat the beef in the marinade and leave for 20 minutes while you prepare the rest of the salad.
  2. For the pickle, mix the vegetables in a bowl with a good sprinkling of salt. Set aside for 15 minutes. In another bowl, mix the sugar and cider vinegar and then pour over the vegetables.
  3. To prepare the salad, fry the spring onions gently in the oil for 5 minutes, then set aside.
  4. To make the salad dressing, place all the ingredients in a bowl (reserving some of the nuts for the garnish) and mix well together or shake it up in a jar.
  5. Add the noodles to one side of a salad bowl and smother with the spring onion oil. Mix the salad leaves and put in the other side of the bowl.
  6. Heat a frying pan over a high heat until very hot. Add half the oil and half the onion, fry off for a minute, then add half the beef with the marinade. Separate the pieces with a cooking utensil and leave without stirring for 1-2 minutes, then quickly turn them to the other side, cook for a further minute and repeat twice more. Repeat for the remaining onion and beef.
  7. Portion into a space on the noodle bowl, arranging the pickle alongside and adding a sprinkling of nuts. Dress the salad at the table with the dressing. Serve immediately.

simple Vietnamese food to cook at homeThe recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to or call 020 3308 9193. Free UK delivery on orders over £20.