Vietnamese beef and noodle salad
A zesty and fresh family friendly salad
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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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 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 (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.
Energy
1774kJ (424 kcal)
Protein
36.5g
Total Fat
20.2g
Saturated Fat
4.6g
Carbs
20.8g
Dietary Fibre
6.0g
Sodium
1044mg
Iron
4.6mg
Zinc
5.6mg
Vitamin B12
1.8µg
