Grilled Beef and Vermicelli Salad

There’s just something about the smell of grilled meat in the evening air… the faint char, the smoky sweetness—it pulls me right in. And when that grilled beef meets cool vermicelli, crisp vegetables, handfuls of bright herbs—it’s like summer on a plate, even if you’re eating it in the middle of November with socks on. This grilled beef salad with vermicelli isn’t fussy or fancy-looking (though it can be, if you want it to be)—it’s the kind of dish that feeds you deeply but gently, like it knows you’ve had a long week. I’ve come back to this one again and again. Let me tell you why.

Why You’ll Crave It

• It’s bright, fresh, and filling without feeling heavy—ideal for warm nights or when you just don’t want another stew.
• The beef is salty and juicy with that little kiss of char—so satisfying with the slippery noodles.
• You can prep everything ahead—then just toss it all together at the last second, which is a small kitchen miracle.
• It works as a make-it-your-own type of recipe—whatever crisp veggies or herbs you’ve got, just bring ’em along.
• It tastes like takeout but feels homemade, in the most comforting way.

The first time I made this, my partner and I ate in silence for most of the meal—then we both reached for the last bite and couldn’t stop laughing.

What You’ll Need

• Beef sirloin: about 300 grams, thinly sliced if possible, or just cut into steaks before cooking
• Vermicelli noodles: 100 grams of the thin rice variety—quick to cook and perfect cold
• Mixed salad greens: 150 grams, anything tender and leafy will work—baby spinach, arugula, red leaf
• Cucumber: 1 whole, sliced paper thin (leave the skin on if it’s unwaxed—it looks lovely)
• Red bell pepper: 1 full one, cut into slim, tender strips
• Fresh cilantro: small handful, roughly chopped
• Fresh mint: a few sprigs, leaves torn for extra fragrance
• Enoki mushrooms: 100 grams, ends trimmed (they’re delicate and earthy, but you can skip them if you like)
• Lime juice: 2 tablespoons, freshly squeezed is essential here—not bottled
• Soy sauce: 2 tablespoons, for umami depth in the dressing
• Olive oil: 2 tablespoons, or a neutral oil like grapeseed will work too
• Garlic: 1 clove, minced to almost a paste
• Salt and pepper: to taste, after you’ve mixed the dressing

Easy How-To

Marinate and Prep the Beef

If you have a bit of time, let the sliced sirloin sit in a dish with a splash of soy sauce, lime juice, and garlic—just 30 minutes makes all the difference. But if you’re rushing, a little salt and pepper before it hits the heat is still just fine.

Cook the Vermicelli

Boil a pot of water and drop in the noodles. They cook fast—usually 3 minutes or so. Don’t overdo it; they should stay bouncy. Rinse them under cold water once they’re done—that’s not optional, it really helps with texture.

Grill the Beef

Use a hot grill pan or outdoor grill—the goal is that golden crust. Sear the beef for about 3-4 minutes per side (maybe less if sliced thin). Let it rest after grilling, just a few minutes on a plate while you get everything else ready.

Get the Veggies Ready

While the meat rests, slice your cucumbers and pepper, rinse the greens, tear the herbs by hand. If you’re using enoki mushrooms raw (I often do), trim the ends and gently separate the clusters—they’ll sort of melt into the salad.

Mix the Dressing

Stir together your lime juice, soy sauce, olive oil, and garlic in a small bowl. Taste it—it should hit all the right notes: sharp, savory, just a little mellow.

Assemble It All

In a wide bowl, lay down your cooled noodles first. Then pile on the greens, veggies, and herbs. Slice the grilled beef thinly and scatter it over the top. Drizzle with the dressing, toss gently. That’s it—it’s ready.

Good to Know

• If your grill pan smokes too much, just open a window and carry on—happens to the best of us.
• Don’t skip the herbs. Mint and cilantro really wake everything up. Even a little makes a huge difference.
• You can double the dressing and keep some in the fridge—it’s lovely drizzled over leftover rice or as a quick marinade.

Serving Ideas

• Serve with a cold glass of lemongrass iced tea—or crisp rosé, if the mood calls for it.
• Top with crushed peanuts or fried shallots for a little extra crunch (especially if it’s a special dinner).
• Wrap in lettuce leaves for handheld bites—great for parties or snacking in the kitchen.

Top Tricks

• Slice beef against the grain after it rests—it makes it more tender. Always worth the few extra seconds.
• Shock the noodles in cold water right after cooking—they won’t stick and stay nice and springy.

Frequently Asked Questions

Can I use another type of noodle?

Yes, rice vermicelli is traditional but soba noodles or even thin spaghetti can work in a pinch—just rinse well so they don’t clump.

Do I have to grill the beef?

Grilling gives the best flavor, but if you’re indoors or short on time, a searing-hot skillet works beautifully too. Just don’t overcrowd the pan.

How spicy is this?

Not spicy at all by default, but you can add sliced chili or a drizzle of chili oil if you want some heat. I sometimes stir chili crisps into the dressing—it’s excellent.

Can I add more protein?

Absolutely. Grilled shrimp or tofu pairs well with the same dressing. Or even a soft-boiled egg on the side makes it more filling.

What if I only have dried herbs?

Fresh herbs are really key here, but if dried is all you have, go extra light—and maybe finish with a squeeze of lime to make up some brightness.