Beef · Asian

Vietnamese Grilled Beef Salad

Name: Vietnamese Grilled Beef Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 x 200 gram Sirloin steaks trimmed of fat; 2 Carrots sliced into ribbons using a peeler; 1 tablespoon Rice vinegar; 125 gram Vermicelli noodles; ¼ Wombok Chinese cabbage (finely shredded); 1 Cucumber sliced into ribbons using a peeler; 150 gram Snow peas sliced diagonally; ½ cup Mint leaves; ¼ cup Peanuts plain (unsalted, chopped, to serve); 1 small Red chilli finely chopped; 3 tablespoon Lime juice; 3 tablespoon Sugar; 1 tablespoon Fish sauce; 1 clove Garlic crushed; 1 teaspoon Ginger finely grated

Preparation15min

Cooking10min

Ready in25min

Serves4

Ingredients

4 x 200 gram Sirloin steaks trimmed of fat
2 Carrots sliced into ribbons using a peeler
1 tablespoon Rice vinegar
125 gram Vermicelli noodles
¼ Wombok Chinese cabbage, finely shredded
1 Cucumber sliced into ribbons using a peeler
150 gram Snow peas sliced diagonally
½ cup Mint leaves
¼ cup Peanuts plain, unsalted, chopped, to serve
1 small Red chilli finely chopped
3 tablespoon Lime juice
3 tablespoon Sugar
1 tablespoon Fish sauce
1 clove Garlic crushed
1 teaspoon Ginger finely grated

Method

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.
Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.