Vietnamese Beef Salad
SERVES 4 | 35 MINS PREP | 6 MINS COOK TIME
INGREDIENTS
600-700g sirloin steaks
Dressing
- 3 spring onions, trimmed and chopped
- 1-2 red chillies, 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
- ½ cucumber, deseeded and thinly sliced
- ¼ green cabbage, thinly sliced
- 2.5cm piece fresh ginger, grated
- 200g rice noodles
- 1 cup fresh coriander leaves, roughly chopped
- ¾ 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 and place on the grill. Cook 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.
