Gluten-Free Vietnamese Beef Salad (Bo Tai Chanh)

Ingredients

• 0.5 pound Beef tenderloin
• 0.25 cup Lime juice
• 2 tablespoons Fish sauce (Red Boat brand)
• 2 cloves Garlic
• 1 tablespoon Sugar
• 0.5 cup Mint leaves
• 0.5 cup Cilantro leaves
• 0.25 cup Red onion
• 0.25 cup Peanuts
• 2 cups Bean sprouts

Instructions

1. 1Place the 0.5 pound of beef tenderloin on a clean cutting board. Using a very sharp knife, slice the beef as thinly as possible, aiming for pieces no thicker than 1/8 inch. If you prefer to 'cook' the beef with lime juice, place the thinly sliced beef in a bowl and cover it with the 0.25 cup of lime juice. Let it sit at room temperature for 30 minutes, then drain off the excess lime juice.
2. 2If you are not 'cooking' the beef in lime juice, heat a 10-inch skillet over high heat until it is very hot, about 450°F (230°C). Add the thinly sliced beef in a single layer and sear for 15-30 seconds per side, just until browned on the outside but still rare inside. Immediately remove the beef from the skillet and place it in a large bowl.
3. 3In a separate small bowl, whisk together the 0.25 cup of lime juice, 2 tablespoons of fish sauce, 2 cloves of minced garlic, and 1 tablespoon of sugar until the sugar is dissolved. This is your dressing.
4. 4Add the 0.5 cup of mint leaves, 0.5 cup of cilantro leaves, 0.25 cup of thinly sliced red onion, and 2 cups of bean sprouts to the large bowl with the beef. If you 'cooked' the beef in lime juice, add it now.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything together to evenly coat the beef and vegetables.
6. 6Sprinkle the 0.25 cup of crushed peanuts over the top of the salad just before serving.

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