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Vietnamese beef noodle salad

Vietnamese beef noodle salad

7
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Beef sirloin steak, raw

320 g

Vermicelli rice noodles

150 g

Fish sauce

1 tbs

Soy sauce

1 tbs

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Fresh ginger

1 tsp, (buy 3 cm piece), finely grated

Fresh red chilli

1 whole, deseeded, finely chopped

Lebanese cucumber

1 medium, cut into matchsticks

Carrot(s)

2 medium, cut into matchsticks

Tomato(es)

6 medium, roma variety, quartered

Fresh coriander

¼ cup(s), coarsely chopped

Fresh mint

¼ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a medium non-stick frying pan over high heat and lightly spray with oil. Cook beef for 3-4 minutes each side. Transfer to a clean plate and leave to rest for 10 minutes, then slice into thin strips.
  2. Cook noodles following packet instructions. Refresh under cold water and drain. Combine fish sauce, soy, rind, juice, ginger and chilli in a small jug.
  3. Place beef, noodles, cucumber, carrot, tomatoes and fresh herbs in a serving bowl. Pour over dressing and gently toss to combine. Serve.

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