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VIETNAMESE GRILLED BEEF SALAD

Ingredients

  • 4 × 200g sirloin steaks, trimmed of fat
  • 2 carrots, sliced into ribbons using a peeler
  • 1 tablespoon rice vinegar
  • 125g vermicelli noodles
  • ¼ wombok (Chinese cabbage), finely shredded
  • 1 cucumber, sliced into ribbons using a peeler
  • 150g snow peas, sliced diagonally
  • ½ cup mint leaves
  • ¼ cup peanuts (plain, unsalted), chopped, to serve

    Dressing

    • 1 small red chilli, finely chopped
    • 3 tablespoons lime juice
    • 3 tablespoons sugar
    • 1 tablespoon fish sauce
    • 1 clove garlic, crushed
    • 1 teaspoon finely grated ginger

     

    1. Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
    2. Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
    3. Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
    4. Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.

    Serves 4

    vietnamese grilled beef salad

Author: Donna Saunders