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Vientiane Waterfall Flank Steak & Spring Crisp Bowl

Vientiane Waterfall Flank Steak & Spring Crisp Bowl

Welcome to your 15-minute layover in Laos! We're slicing flank steak razor-thin and hitting it with a high-speed marinade while we shake up an aggressively punchy lime and fish sauce dressing in our trusty mason jars. It's a wildly crunchy, herb-packed lunch bowl that is going to instantly wake up your palate and make your coworkers incredibly jealous.

Chef Mira Lin
Chef Mira Lin
Prep: 12 minutes
Cook: 4 minutes
2
easy
lunchsalad
flank-steakmason-jar-dressing15-minute-mealsspring-recipes+1

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Timeline

12 minutes
0m5m10m12m
Quick-Marinate Steak
3m
Shake Up Dressing
3m
Prep Spring Veggies
4m
Flash-Sear Steak
4m
Assemble Crunch Bowls
2m

Ingredients

  • 1 lb Flank steak(Partially frozen for easier thin slicing)
  • 2 tbsp Soy sauce(For the quick marinade)
  • 2 cloves Garlic(Minced, divided)
  • 3 tbsp Fish sauce(The funk that makes the magic happen)
  • 1/4 cup Lime juice(Freshly squeezed, about 2 juicy limes)
  • 1 tbsp Brown sugar(Or coconut sugar)
  • 1 tsp Chili flakes(Adjust to your heat preference)
  • 1 cup Spring snap peas(Ends trimmed and halved)
  • 1 English cucumber(Thinly sliced into half-moons)
  • 4 Radishes(Paper-thin slices)
  • 4 cups Mixed greens or shredded cabbage(The crunchy vessel for your trip)
  • 1 cup Fresh mint(Packed, do not skimp on this!)
  • 1 cup Fresh cilantro(Packed, roughly chopped)
  • 1 tbsp Avocado oil(For high-heat searing)
  • 1/4 cup Toasted cashews(Roughly crushed)

Instructions

  1. 1

    Head to your departure gate (aka your cutting board) and thinly slice 1 lb Flank steak against the grain. Toss it in a bowl with 2 tbsp Soy sauce and 1 clove Garlic (minced). Let it hang out on the counter; this is the absolute magic of the quick-marinade while we handle the rest!

    3 min

    Tip: Pro-mom tip: Throw the steak in the freezer for 15 minutes before you start. It firms up the meat so you can get paper-thin slices without losing your mind.

  2. 2

    Grab your trusty mason jar. Throw in 3 tbsp Fish sauce, 1/4 cup Lime juice, 1 tbsp Brown sugar, 1 tsp Chili flakes, and the remaining 1 clove Garlic (minced). Put the lid on tight and shake it like a chaotic toddler with a maraca until the sugar fully dissolves. Boom, dressing done.

    3 min

    Tip: If your limes are being stingy with juice, pop them in the microwave for 10 seconds before rolling and squeezing.

  3. 3

    Time for some spring crunch! Chop 1 cup Spring snap peas, thinly slice 1 English cucumber and 4 Radishes. Rip or roughly chop your massive handfuls of 1 cup Fresh mint and 1 cup Fresh cilantro.

    4 min

    Tip: Don't bother picking every single herb leaf off the stems; tender cilantro and mint stems hold tons of flavor and crunch. Just chop right through them!

  4. 4

    Heat a large skillet over medium-high to high heat with 1 tbsp Avocado oil. Once screaming hot, drop in the marinated steak in a single layer. Flash-sear for just 1 to 2 minutes per side until beautifully browned with crispy, caramelized edges. Pull it off the heat immediately so it stays tender.

    4 min

    Tip: Do not overcrowd the pan or the meat will steam instead of sear! Do it in two batches if your pan is smaller.

  5. 5

    Let's build! Divide 4 cups Mixed greens or shredded cabbage between your bowls. Pile high with your prepped veggies, herbs, and that gorgeous hot flank steak. Drizzle the punchy mason-jar dressing all over the top and scatter 1/4 cup Toasted cashews for the final crunch. Have a beautiful flight!

    2 min

    Tip: Pour the hot steak resting juices directly into the bowls. Never leave flavor behind!

Chef's Notes

Between soccer practice and answering emails, this is my absolute go-to 'reset' lunch. The combination of ripping-hot beef and cooling, crunchy spring vegetables under a tidal wave of fresh lime and fish sauce is totally life-giving. Make sure you slice that flank steak aggressively against the grain for the tenderest bite!

Frequently Asked Questions

How long does Vientiane Waterfall Flank Steak & Spring Crisp Bowl take to make?

Vientiane Waterfall Flank Steak & Spring Crisp Bowl takes about 16 minutes total. That includes 12 minutes of prep and 4 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Vientiane Waterfall Flank Steak & Spring Crisp Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Vientiane Waterfall Flank Steak & Spring Crisp Bowl?

The main ingredients are: Flank steak, Soy sauce, Garlic, Fish sauce, Lime juice, Brown sugar, Chili flakes, Spring snap peas, English cucumber, Radishes, Mixed greens or shredded cabbage, Fresh mint, Fresh cilantro, Avocado oil, Toasted cashews.

What type of meal is Vientiane Waterfall Flank Steak & Spring Crisp Bowl?

Vientiane Waterfall Flank Steak & Spring Crisp Bowl is categorized as: lunch, salad.