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Grilled beef Vietnamese salad

Grilled beef Vietnamese salad

Total Time
15 min
10 min
5 min
Enjoy all the flavours of Vietnamese cuisine in this simple dish that ticks all the boxes; tasty, quick, fresh and healthy.


Beef sirloin steak, raw

350 g, (2 x 220g) fat trimmed

Dry rice noodles

100 g

Lime juice

1 tbs

Fish sauce

1 tbs

Brown sugar

2 tsp

Mixed salad leaves

1 cup(s), (30g)

Cherry tomatoes

200 g, halved

Lebanese cucumber

1 medium, thinly sliced

Fresh coriander

½ cup(s), chopped

Fresh mint

½ cup(s), leaves

Roasted peanuts

2 tbs, unsalted, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook beef for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before slicing thinly.
  2. Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
  3. Combine juice, fish sauce and sugar in a large bowl. Add noodles, salad mix, tomatoes, cucumber, coriander and mint and toss to combine. Top with beef and sprinkle with peanuts to serve.


TIPS: To save time we used an Asian-style salad kit without the included noodles and dressing. If unavailable you can use a mix of spinach leaves and undressed coleslaw mix. Timesaver: Start preheating the chargrill or barbecue before you get out your ingredients. Use 3 tablespoons Vietnamese dipping sauce or dressing instead of mixing the juice, sauce and sugar.