Vietnamese Beef Salad

• Garlic cleaned, minced.

• Put the pot on the stove, add 2 teaspoons of cooking oil and 50g of minced garlic. When the oil is hot, turn the heat to medium and stir the garlic until the garlic is golden on all sides, then turn off the heat. Note, the garlic should not be too dark yellow, it will have a bitter taste.

• Strain through a sieve, keeping the garlic oil and garlic separately.

Marinate beef

• Beef tenderloin cleaned, thinly sliced with a thickness of 1-2mm.

• Marinate beef with 1 teaspoon of chicken seasoning powder, ½ teaspoon of black pepper powder, 2 teaspoons of garlic oil and stir well to infuse the beef with spices.

• Place a large pan on the stove, add 2 teaspoons of cooking oil, 1 teaspoon of minced garlic, 1 teaspoon of minced shallot, fry over high heat.

• When the onion and garlic are ripe, add the beef, stir-fry quickly with high heat until the beef is medium-rare, then turn off the heat, remove the beef and let it cool down.

Prepare vegetables to mix salad

• Green apples are washed, sliced thin to taste, and soaked in diluted lemon juice at the ratio of 1 liter of water + ½ lemon to keep the freshness and crispiness.

• Purple onions washed, thinly sliced.

• Pineapple, green mango peeled, cut into bite-sized pieces.

Mix salad dressing

• Mix the mixture in the ratio of 1 teaspoon sugar, 1 teaspoon fish sauce, ½ lemon juice and a few slices of fresh chili. Season to fit your taste.

• Add ⅔ teaspoon of the mixture to the sautéed beef and mix well.

Mix salad

• Put the ingredients including mango, purple onion, and green apple in a large bowl. Slowly add the salad dressing to the bowl and mix the ingredients well.

• Next, add the beef, pineapple, and herbs in turn to the bowl and mix ingredients to absorb the spices.

• Finally, sprinkle with fried garlic and crushed roasted peanuts and stir well.