Lemongrass braised beef noodle salad
A bright and fresh herb laced salad
Serves
4 - 6
Prep Time
30 mins
Cook Time
1 hr 30 mins
A Vietnamese-style salad with noodles tossed together with gently braised beef is always going to be a winner. The beef is coated in a delicious marinade featuring easy pantry ingredients, while the vegetables and fresh herbs lift the dish to make it fresh and bright.
Make double and pack the leftovers as an office lunch - your colleagues will be envious!
Recipe is courtesy of Greenlea Butcher Shop
A Vietnamese-style salad with noodles tossed together with gently braised beef is always going to be a winner. The beef is coated in a delicious marinade featuring easy pantry ingredients, while the vegetables and fresh herbs lift the dish to make it fresh and bright. Make double and pack the leftovers as an office lunch - your colleagues will be envious!
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ShareIngredients
500g Quality Mark diced beef
3 Tbsp lemongrass paste
1 Tbsp tomato paste
2 Tbsp extra virgin olive oil
1 Tbsp soft brown sugar
4 garlic cloves
minced2cm fresh ginger
peeled and thinly sliced½ tsp Chinese five spice
500ml beef bone broth
1 Tbsp fish sauce
3 Tbsp lime juice
150g vermicelli noodles
1 cup carrots
julienned1 cup cucumber
julienned1 red capsicum
deseeded and thinly sliced½ red onion
thinly sliced
1 cup mung bean sprouts
A handful fresh herbs
A combination of mint, coriander and Vietnamese mint, chopped2 limes
quartered
Method
Preheat the oven to 160°C
Into a large mixing bowl, add the lemongrass paste, tomato paste, oil, soft brown sugar, garlic, ginger, and five - spice powder.
Mix to combine into a smooth paste. Add diced beef and mix to coat evenly.
Heat a heavy bottomed pot or frying pan to high heat. Once hot, add diced beef and sear on high heat for 5 minutes, turning as needed to brown evenly.
Add beef bone broth and fish sauce to the pot/pan and bring to a simmer.
If using a frying pan, transfer to an oven safe dish (with lid). Cover with lid and braise in oven at 160°C for 1 hour and 30 minutes until the meat is tender
Remove from oven and stir through with fresh lime or lemon juice. Season to taste.
While beef is cooking , boil rice vermicelli noodles for 2 minutes. Drain the hot water, flush with cold water until cool and drain in a colander.
To assemble the salad, arrange the rice vermicelli noodles onto a large platter and top with shredded vegetables.
Add the braised beef and drizzle all over with sauce. Scatter with fresh herbs and bean sprouts.
Nutrition Information per Serving (410g)
This nutrition analysis is based on 6 serves.
