Vietnamese beef salad
Delicious beef salad with chilli dressing
4
Serves
35 mins
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
Vietnamese beef salad is a great mid-week family meal that’s full of flavour. The dressing has the right balance of spicy, salty, sweet and sour. Once you’ve made the dressing, play around with the flavours to find a balance that you love. This meal is great any time of year and you can switch up the salad options to fit the seasons. It’s also another great lunch option!
Rate this recipe
Share
High Iron
Ingredients
Beef
600-700g about 3cm thick Quality Mark sirloin steaks
Vietnamese dressing
3 spring onions
trimmed and chopped
1-2 red chilli
deseeded and finely sliced
2 garlic cloves
crushed
3 Tbsp lime juice
3 Tbsp fish sauce
2 Tbsp soft brown sugar
1 Tbsp rice wine vinegar
Salad
2 carrots
cut into thin strips
1/2 cucumber
deseeded and thinly sliced
1/4 green cabbage
thinly sliced
2.5cm piece fresh ginger
grated
200g rice noodles
1 cup fresh coriander leaves
roughly chopped
3/4 cup mint leaves
chopped
6 Vietnamese mint leaves
roughly chopped
Method
To Grill Beef
To Make Dressing
To Make Salad
To Serve
1
Heat a chargrill until very hot.
2
Rub beef with a little oil.
3
Place on the grill and grill for 3-4 minutes on each side for medium-rare beef.
4
Remove from the grill to a plate, season and cover loosely with foil and a clean tea towel.
Nutrition Information per Serving (395g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1552kJ (370 kcal)
Protein
38.7g
Total Fat
12.6g
Saturated Fat
4.5g
Carbs
23.8g
Dietary Fibre
g
Sodium
1143mg
Iron
3.6mg
Zinc
5.2mg
Vitamin B12
1.3µg
