Asian-style beef salad

Recipes / Salads

Healthy eating is simple with this Asian-inspired beef salad thats ready in under 20 minutes.

Recipe «Asian-style beef salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 250g packet dried vermicelli noodles, 1kg beef rump steak, 300g Asian salad mix, 2 medium carrots, peeled, cut into thin matchsticks, 4 green onions, sliced , 1 cup fresh coriander leaves, 1 cup fresh mint leaves, 1 cup dry-roasted peanuts, chopped , 1/2 cup fried shallots, Lime halves, to serve, 4cm piece fresh ginger, peeled and finely grated, 2/3 cup sweet chilli sauce, 1 1/2 tbsp rice wine vinegar, 2 1/2 tbsp fish sauce, 1/3 cup lime juice, 3 tsp brown sugar.

Ingredients:

  • 250g packet dried vermicelli noodles 
  • 1kg beef rump steak 
  • 300g Asian salad mix 
  • 2 medium carrots, peeled, cut into thin matchsticks 
  • 4 green onions, sliced 
  • 1 cup fresh coriander leaves 
  • 1 cup fresh mint leaves 
  • 1 cup dry-roasted peanuts, chopped 
  • 1/2 cup fried shallots 
  • Lime halves, to serve 
  • 4cm piece fresh ginger, peeled and finely grated 
  • 2/3 cup sweet chilli sauce 
  • 1 1/2 tbsp rice wine vinegar 
  • 2 1/2 tbsp fish sauce 
  • 1/3 cup lime juice 
  • 3 tsp brown sugar 

Instructions

  1. Make dressing: Place ginger, sweet chilli sauce, vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using scissors, cut noodles into 10cm lengths.
  3. Preheat barbecue plate or chargrill on high heat. Brush each side beef with 1 tablespoon dressing. Cook for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes. Thinly slice.
  4. Place noodles, salad mix, carrot, onion, coriander, mint, beef and half the remaining dressing in a large bowl. Toss to combine. Arrange noodle mixture on a platter. Drizzle with remaining dressing. Sprinkle with peanuts and shallots. Serve with lime halves.