Vietnamese beef noodle salad
6
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This bright salad packs in plenty of fresh veg, which makes a brilliant ZeroPoint ingredient base for perfectly cooked steak and a zesty lime and ginger dressing.
Ingredients
Beef sirloin steak, lean, raw
500 g
Calorie controlled cooking spray
4 spray(s)
Rice Noodles, dry
200 g, vermicelli
Thai Fish Sauce
1 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Lime
1 zest(s) of 1, grated
Lime Juice, Fresh
2 tablespoon(s)
Root Ginger
1 inch slice(s), peeled and finely grated
Chilli, green or red
1 individual, red, deseeded and finely chopped
Cucumber
½ individual, extra large, cut into matchsticks
Carrots, raw
1 medium, cut into matchsticks
Cherry Tomatoes
6 individual, halved
Coriander, fresh
2 tablespoon(s), roughly chopped
Mint, Fresh
2 tablespoon(s), roughly chopped
Instructions
1
Put the steak on a plate, set out on the work surface and allow to come to room temperature. Season to taste. Put a nonstick frying pan over a high heat and mist with cooking spray. Add the steak and cook 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 the vermicelli noodles to pack instructions. Put the fish sauce, soy sauce, lime zest and juice, ginger and chilli in a small jug and stir to combine.
3
Put the steak, noodles, cucumber, carrot, tomatoes and fresh herbs in a serving bowl, pour over the dressing and toss everything together to combine, then serve.
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