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Vietnamese beef salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your weeknight cooking with a quick and flavorful beef and veggie noodle salad with a spicy chili dressing.
Ingredients:
  • 500g beef rump steak, excess fat trimmed
  • 100g dried rice vermicelli noodles
  • 100g snow peas, trimmed, halved
  • 1 Lebanese cucumber, peeled lengthways into ribbons
  • 125.00 ml fresh coriander leaves
  • 82.50 ml fresh mint leaves, torn
  • 2 shallots, ends trimmed, thinly sliced
  • 1 small carrot, peeled, cut into matchsticks
  • 50g (2/3 cup) bean sprouts, trimmed
  • 60g Asian leafy salad mix (see note)
  • 1 small fresh red chilli, finely chopped
  • 31.50 gm fresh lime juice
  • 27.30 gm peanut oil
  • 24.40 gm fish sauce (see note)
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill the beef for 4 minutes on each side for a medium doneness or until desired level of doneness. Slice thinly.
  • Place the noodles and snow peas in a large heatproof bowl, cover with boiling water, and let sit for 5 minutes until noodles are tender. Drain and cut the noodles into short lengths using kitchen scissors before returning them to the bowl.
  • Combine the beef, cucumber, coriander, mint, shallot, carrot, bean sprouts, and salad mix in the bowl and toss together.
  • Mix together the chili, lime juice, oil, and fish sauce, then pour over the salad and toss everything together.

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