Facebook Twitter YouTube Facebook
beef
recipes
search

Vietnamese grilled Aussie beef salad





 
  • DETAILS
  • NUTRITION

Servings

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.

Headings will look like this.

This is supporting text for nutrition if available.