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Vietnamese beef and noodle salad

A zesty and fresh family friendly salad

4 - 6

Serves

15 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

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

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600-800g Quality Mark rump steaks

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trimmed and sliced into thin strips

Marinade/Dressing

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¼ cup brown sugar

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¼ cup fish sauce

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3 Tbsp lime juice

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1 Tbsp lemongrass

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1 Tbsp grated root ginger

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2 tsp sesame oil

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⅓ tsp chilli flakes

To serve

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100g vermicelli noodles

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¼ small red cabbage

shredded

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2 carrots

thinly sliced

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2 celery stalks

sliced

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½ red capsicum

cut into strips

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1 cup of cherry tomato

halved

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1 cup of mint leaves

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1 packet snow peas

finely sliced

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¾ cup, roasted peanuts

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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