Photo of Vietnamese beef salad by WW

Vietnamese beef salad

Points® value
Total Time
15 min
5 min
10 min
Vietnamese cuisine is more than having a moment right now. This juicy steak and noodle salad is quick to make, good for you and packed with exciting flavours.


Unsalted Peanuts

40 g

Calorie controlled cooking spray

4 spray(s)

Beef sirloin steak, lean, raw

440 g, 2 x 220g sirloin steaks

Lime Juice, Fresh

1 tablespoon(s)

Thai Fish Sauce

1 tablespoon(s)

Light Brown Sugar

2 teaspoon(s)

Carrots, raw

1 medium, cut into matchsticks

Red onion

1 small, thinly sliced


½ leaf/leaves, small, chinese lettuce leaf

Cherry Tomatoes

200 g


1 individual, extra large, trimmed, halved and thinly sliced

Coriander, fresh

10 sprig(s), handful

Mint, Fresh

10 sprig(s), handful

Tesco Fresh Rice Noodles

100 g


  1. Toss the peanuts in a small nonstick frying pan over a medium heat for 1-2 minutes or until lightly toasted. Let cool, then roughly chop.
  2. Lightly mist a griddle pan with cooking spray and heat over a medium-high heat. Griddle the steaks for 2 minutes on each side, or until cooked to your liking. Transfer to a plate, cover with foil and let rest for 5 minutes before slicing thinly.
  3. Meanwhile, prepare the noodles to pack instructions. Drain and rinse under cold running water, then use kitchen scissors to snip into 6cm lengths.
  4. Combine the lime juice, fish sauce and sugar in a large serving bowl. Add the noodles, carrot, onion, Chinese leaf lettuce, tomatoes, cucumber and herbs, and toss to combine. Top with the beef and peanuts and serve.