Vietnamese beef noodle salad
Feeling like something less stodgy after overindulging at Christmas? Try this delicious and super-healthy beef noodle salad. Go a little easier on the chilli and the kids will love it too.
• 1 garlic clove, crushed
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 600g beef rump steak
• 100g dried vermicelli noodles
• Canola oil cooking spray
• 1/2 cup whole fresh mint leaves
• 1/2 cup Thai basil leaves
• 1/2 cup fresh coriander leaves
• 1/3 cup dry-roasted peanuts, chopped
• 1 Lebanese cucumber, halved, sliced
Chilli lemongrass dressing
• 1/4 cup lime juice
• 2 tablespoons Trident sweet chilli sauce
• 1 tablespoon finely chopped lemongrass
Combine garlic, soy sauce, fish sauce, sugar and sesame oil in a bowl. Add beef. Turn to coat. Cover. Refrigerate for 3 hours, turning beef after 2 hours.
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Roughly chop. Cool.
Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove beef from marinade. Cook for 5 to 6 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Thinly slice.
Combine noodles, mint, basil, coriander, peanuts, cucumber and beef in a bowl. Add dressing. Toss to combine. Serve.
Chilli lemongrass dressing: Whisk lime juice, sweet chilli sauce and lemongrass together in a jug. Season with salt and pepper.
Recipe by Kim Coverdale at www.taste.com.au
You must be signed in to comment. Sign in or Register