Vietnamese beef salad

Delicious beef salad with chilli dressing

Serves

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!

Kathy Paterson

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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

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.

To Make Dressing

Place all ingredients in a screw-top jar with a tight fitting lid and shake well.

To Make Salad

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.

To Serve

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.