Vietnamese beef salad

Cooking Salads Vietnamese beef salad

Beef up your weeknight cooking with this fresh and fast meal loaded with vegies, noodles and a chilli-infused dressing.

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Preheat a barbecue grill or chargrill on medium-high. Cook the beef for 4 minutes each side for medium or until cooked to your liking. Thinly slice.
  2. Meanwhile, place the noodles and snow peas in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until noodles are tender. Drain. Use kitchen scissors to cut the noodles into short lengths. Return the noodles and snow peas to the bowl.
  3. Add the beef, cucumber, coriander, mint, shallot, carrot, bean sprouts and salad mix to the bowl. Toss to combine.
  4. Combine chilli, lime juice, oil and fish sauce. Add to the salad. Toss to combine.

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500g beef rump steak, excess fat trimmed
100g dried rice vermicelli noodles
100g snow peas, trimmed, halved
1 Lebanese cucumber, peeled lengthways into ribbons
1/2 cup fresh coriander leaves
1/3 cup fresh mint leaves, torn
2 shallots, ends trimmed, thinly sliced
1 small carrot, peeled, cut into matchsticks
50g bean sprouts, trimmed
60g Asian leafy salad mix
1 small fresh red chilli, finely chopped
1 1/2 tbsp fresh lime juice
1 1/2 tbsp peanut oil
1 tbsp fish sauce

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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