Vietnamese Beef & Noodle Salad
Simple, Healthy and Delicious
4 - 6
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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High Iron
Low Sodium
High Protein
Low Carb
Ingredients
Beef
600-800g Quality Mark rump steaks
i
trimmed and sliced into thin strips
Marinade/Dressing
¼ cup brown sugar
¼ cup fish sauce
3 Tbsp lime juice
1 Tbsp lemongrass
i
1 Tbsp grated root ginger
2 tsp sesame oil
⅓ tsp chilli flakes
To Serve
100g vermicelli noodles
i
¼ small red cabbage
shredded
2 carrots
thinly sliced
2 celery stalks
sliced
½ a red capsicum
cut into strips
1 cup of cherry tomato
halved
1 cup of mint leaves
i
1 packet snow peas
finely sliced
¾ cup, roasted peanuts
1 red chilli
Method
To Marinade
To Grill Beef
To Serve
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.
Nutrition Information per Serving (289g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1495 kJ (357 kcal)
Protein
36g
Total Fat
18.1g
Saturated Fat
4.1g
Carbs
12g
Sugars
7.9g
Sodium
594mg
Iron*
4.7mg
* Percentage of recommended daily intake (Aust/NZ)
