VIETNAMESE GRILLED BEEF SALAD

This recipe combines Aussie grassfed beef with fresh and authentic Vietnamese flavours. Use leftover grilled steak and you don’t even need to cook!

Serves 4 

INGREDIENTS

• Four 7-oz. Aussie grassfed sirloin steaks, fat trimmed
• 2 each carrots, sliced into ribbons
• 1 tbsp rice vinegar
• 4 ounces vermicelli noodles
• 1/4 each Wombok (Chinese cabbage), finely shredded
• 1 each cucumber, sliced into ribbons
• 5 oz. snow peas, sliced diagonally
• 1/4 cup mint leaves
• 1/4 cup chopped peanuts, plain and unsalted
• Salt and pepper to taste

For the dressing:

• 1 each finely chopped, small red chili
• 3 tbsp lime juice
• 3 tbsp sugar
• 1 tbsp fish sauce
• 1 garlic clove, crushed
• 1 tsp finely grated ginger

METHOD

For the steaks: 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.

For the carrots: Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.

For the noodles: Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.

To serve: Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.

 

*Recipe courtesy of True Aussie Beef