Vietnamese beef and noodle salad

A zesty and fresh family friendly salad

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Serves

4 - 6

Prep Time

15 mins

Cook Time

10 mins

This recipe can be used with a range of beef cuts. It's fresh, healthy and easy to prepare, making it the ideal go-to.

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Ingredients

Beef
  • 600-800g Quality Mark rump steaksi

    trimmed and sliced into thin strips
Marinade/Dressing
  • ¼ cup brown sugar

  • ¼ cup fish sauce

  • 3 Tbsp lime juice

  • 1 Tbsp lemongrassi

  • 1 Tbsp grated root ginger

  • 2 tsp sesame oil

  • ⅓ tsp chilli flakes

To serve
  • 100g vermicelli noodlesi

  • ¼ small red cabbage

    shredded
  • 2 carrots

    thinly sliced
  • 2 celery stalks

    sliced
  • ½ red capsicum

    cut into strips
  • 1 cup of cherry tomato

    halved
  • 1 cup of mint leavesi

  • 1 packet snow peas

    finely sliced
  • ¾ cup, roasted peanuts

  • 1 red chilli

Method

To Marinade
1

Whisk the marinade ingredients together in a bowl to dissolve the sugar.

2

Taste and add more sugar, fish sauce, lime juice or chilli to suit your taste.

3

Place the beef in a resealable bag or container and pour half of the marinade in to coat the steaks (reserve the rest to use as the salad dressing later).

4

Seal the bag and marinate for an hour or overnight in the fridge.

To Grill Beef
1

Heat a little oil in a frying pan (or on the BBQ) over a high heat.

2

Cook the steaks for 3-4 minutes until the underside is crunchy and browned, then turn over and cook for another 3-4 minutes for medium rare or cooked to your liking.

3

Remove from the heat to a warm plate, cover loosely with foil and rest for 10 minutes before carving across the grain into thin strips.

To Serve
1

Place the noodles in a heatproof bowl and pour boiling water over to cover them. Let them sit for about 10 minutes until soft then drain.

2

Gently combine the beef, noodles and salad ingredients with the remaining dressing, season with salt and pepper and arrange in bowls.

3

Garnish with extra nuts, fresh herbs and chopped red chilli.

Nutrition Information per Serving (354g)

This fresh salad will add a zing to your step being an excellent source of iron, important for energy levels. Nutrition analysis is based on 6 serves. Note the marinade ingredients will be contributing to the recipe's sodium content.

Energy1774kJ (424 kcal)
Protein36.5g
Total Fat20.2g
Saturated Fat4.6g
Carbohydrate20.8g
Dietary Fibre6.0g
Sodium1044mg
Iron4.6mg
Zinc5.6mg
Vitamin B121.8µg