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Lemongrass Braised Beef Noodle Salad

A bright and fresh herb laced salad

4 - 6

Serves

30 mins

Prep Time

1 hr 30 mins

Cook Time

Bunny Eats Design

Recipe author

Bunny Eats Design

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

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High Protein

High Iron

Dairy Free

Ingredients

Ingredients

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500g Quality Mark diced beef

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3 Tbsp lemongrass paste

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1 Tbsp tomato paste

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2 Tbsp extra virgin olive oil

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1 Tbsp soft brown sugar

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4 garlic cloves

minced

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2cm fresh ginger

peeled and thinly sliced

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½ tsp Chinese five spice

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500ml beef bone broth

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1 Tbsp fish sauce

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3 Tbsp lime juice

Salad Ingredients

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150g vermicelli noodles

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1 cup carrot

julienned

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1 cup cucumber

julienned

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1 red capsicum

deseeded and thinly sliced

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½ red onion

thinly sliced

To Serve

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1 cup mung bean sprouts

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A handful fresh herbs

A combination of mint, coriander and Vietnamese mint, chopped

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2 limes

quartered

Method

Method

1

Preheat the oven to 160°C

2

Into a large mixing bowl, add the lemongrass paste, tomato paste, oil, soft brown sugar, garlic, ginger, and five - spice powder.

3

Mix to combine into a smooth paste. Add diced beef and mix to coat evenly.

4

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.

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5

Add beef bone broth and fish sauce to the pot/pan and bring to a simmer.

6

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

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7

Remove from oven and stir through with fresh lime or lemon juice. Season to taste.

8

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.

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9

To assemble the salad, arrange the rice vermicelli noodles onto a large platter and top with shredded vegetables.

10

Add the braised beef and drizzle all over with sauce. Scatter with fresh herbs and bean sprouts.

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Nutrition Information per Serving (410g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1975 kJ (472 kcal)

Protein

32.4g

Total Fat

13.2g

Saturated Fat

3.2g

Carbs

49.0g

Sugars

8.7g

Sodium

831.6mg

Iron*

5.5mg

* Percentage of recommended daily intake (Aust/NZ)