Grilled beef Vietnamese salad
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Enjoy all the flavours of Vietnamese cuisine in this simple dish that ticks all the boxes; tasty, quick, fresh and healthy.
Ingredients
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)
Instructions
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.
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