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Beef and vermicelli salad
Beef and vermicelli salad
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Global-inspired steak salad: crunchy, colorful, and budget-friendly.
Ingredients:
  • 2 beef T-bone steaks
  • Salt & freshly ground black pepper
  • Olive oil spray
  • 250g pkt bean vermicelli
  • 1 carrot, halved lengthways and thinly sliced diagonally
  • 1 Lebanese cucumber, halved and thinly sliced
  • 125ml lemon juice
  • 48.80 gm fish sauce
  • 16.00 gm brown sugar
  • 1 single clove garlic, crushed
  • 1 small red chilli, finely chopped
  • 1 bunch coriander, leaves picked
Instructions:
  • Preheat a sturdy frypan over medium-high heat. Season steaks with salt and pepper, then lightly coat with olive oil. Sear steaks for 4 minutes on each side, or until desired doneness. Place on a plate, cover with foil, and let rest.
  • Place vermicelli in a large heatproof bowl and cover with boiling water. Let it soak until just softened, approximately 3 minutes. Drain and rinse under cold water.
  • Thinly slice the meat then mix it with vermicelli, carrot, and cucumber. Combine lemon juice, fish sauce, sugar, garlic, and chili in a bowl, then pour over the salad. Garnish with coriander leaves before serving.

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