Vietnamese Marinated Steak Strips

Vietnamese Marinated Steak Strips

with Quick-Pickled Veggies and Jasmine Rice

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Vietnamese cuisine is known for its embrace of electric ingredients, from the nipping jolt of lime juice to the umami-rich swagger of soy sauce and the prickly heat of fresh chiles. And when you combine those forceful flavors and use them to marinate steak, as we’ve done in this recipe, sparks start flying. Each slice of tender, robust sirloin sings with vivid juices, which are matched only by the crisp acidity of the quick-pickled veggie salad on the side.

Allergens:Soy/SojaWheat/BléSulphites/SulfiteSeafood/Fruit de MerFish/Poisson

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

1 tbsp

Brown Sugar

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 unit

Red Chili Pepper

56 g


132 unit

Mini Cucumber

2 tbsp

Rice Vinegar


1 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 unit


10 g


¾ cup

Jasmine Rice

Not included in your delivery

1 tsp


Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories683 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate80 g
Sugar10 g
Dietary Fiber1 g
Protein37 g
Cholesterol58 mg
Sodium1162 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Medium Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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In step 5, shake off some of the marinade before adding the steak to the pan; this will help it get nicely browned. In the last minute of cooking the second batch, add any remaining marinade to the pan and bring to a boil.

Wash and dry all produce.* In a medium pot, bring 1 1/3 cups water (double for 4 ppl) to a boil. Thinly slice the cucumbers and radishes into 1/8-inch rounds. Zest, then cut the lime(s) into wedges. Roughly chop the mint leaves. Finely chop the chili, removing the seeds for less heat.


Add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a strainer, over a small bowl, toss the cucumbers and radishes with 1/4 tsp salt (double for 4 ppl). Set aside.


Pat the beef strips dry with paper towels. Cut any larger strips into 1-inch long pieces. In a medium bowl, combine the soy sauce, fish sauce, half the lime zest, brown sugar and as much chili as you like with a drizzle of oil. Season with pepper. Add the beef strips and toss to coat. Set aside.


Lightly rinse the cucumbers and radishes. Heat a large non-stick pan over medium-low heat. Add the cucumbers, radishes, vinegar and 1 tsp sugar (double for 4 ppl). Season with salt. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min. Transfer the pickled veggies, along with the liquid, to another small bowl and set aside.


Heat the same pan over medium-high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate and repeat with the remaining beef. (TIP: Add any remaining marinade from the bowl in last minute of cooking. Bring up to a boil and cook for 1-2 min. This will help incorporate all the flavours!)


Fluff the rice with a fork. Stir in remaining lime zest and pickling liquid. Divide between plates and top with beef strips and pickled veggies. Sprinkle with mint and squeeze over a lime wedge, if desired.