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Photo of Vietnamese beef salad bowl by WW

Vietnamese beef salad bowl

10
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
A tasty 10 minute Vietnamese salad bowl with beef, wombok, rice and lots of fresh herbs.

Ingredients

Chinese cabbage (wombok)

2 cup(s), (¼ small) shredded

Lebanese cucumber

1 medium, deseeded, cut into thin batons

Red onion

½ medium, thinly sliced

Tomato(es)

200 g, grap, halved

Fresh mint

½ cup(s), Vietnamese variety

Fresh coriander

½ cup(s)

Fish sauce

2 tbs

Lime juice

2 tbs

Brown sugar

2 tsp

Cooked brown rice

2 cup(s), (340g)

Beef sirloin steak, cooked without added fat

400 g, cold, thinly sliced

Fresh red chilli

1 whole, thinly sliced

Roasted peanuts

2 tbs, chopped

Instructions

  1. Combine wombok, cucumber, onion, tomatoes, mint and coriander in a large bowl. Combine fish sauce, juice and sugar in a small bowl. Pour dressing over salad and toss to combine.
  2. Top rice with salad, beef, chilli and peanuts to serve.

Notes

TIPS: Cook an extra steak at dinner the night before to use in this salad the following day. Store in an airtight container in the fridge until required. You could also use rare roast beef from the deli. Store any leftovers in an airtight container in the fridge for up to 2 days. Keep dressing in a separate container.

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