Grilled beef Vietnamese salad
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
Mixed salad leaves
1 cup(s), (30g)
200 g, halved
1 medium, thinly sliced
½ cup(s), chopped
½ cup(s), leaves
2 tbs, unsalted, coarsely chopped
1 x 3 second spray(s)
- 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.
- Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
- 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.