Tangy Vietnamese flavours and juicy steak make for a moreish salad.
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)
Dressing
- 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)
Instructions
- 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.
Butterflied Leg of Lamb with Roasted Vegetables (Tahini)
Chicken Tikka Masala
Thai Chicken Skewers
