Aug 17, 2021


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 


  • 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


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

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