Vietnamese beef salad
Delicious beef salad with chilli dressing
Serves
4
Prep Time
35 mins
Cook Time
6 mins
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!
Ingredients
600-700g about 3cm thick Quality Mark sirloin steaks
3 spring onions
trimmed and chopped1-2 red chilli
deseeded and finely sliced2 garlic cloves
crushed3 Tbsp lime juice
3 Tbsp fish sauce
2 Tbsp soft brown sugar
1 Tbsp rice wine vinegar
2 carrots
cut into thin strips1/2 cucumber
deseeded and thinly sliced1/4 green cabbage
thinly sliced2.5cm piece fresh ginger
grated200g rice noodles
1 cup fresh coriander leaves
roughly chopped3/4 cup mint leaves
chopped6 Vietnamese mint leaves
roughly chopped
Method
Heat a chargrill until very hot.
Rub beef with a little oil.
Place on the grill and grill for 3-4 minutes on each side for medium-rare beef.
Remove from the grill to a plate, season and cover loosely with foil and a clean tea towel.
Place all ingredients in a screw-top jar with a tight fitting lid and shake well.
Place the carrots, cucumber, cabbage and ginger in a bowl. Drizzle over the dressing and toss to combine. Cover and place in the fridge to allow flavours to mingle.
Put the rice noodles in a bowl and cover with boiling water. Leave for 5 minutes (or according to the instructions on the packet), until soft. Drain well and rinse under cold water.
Slice the beef thinly across the grain and add to the vegetables with the noodles and herbs. Gently toss to combine all ingredients and serve immediately.