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Vietnamese Beef & Noodle Salad

Simple, Healthy and Delicious

4 - 6

Serves

15 mins

Prep Time

10 mins

Cook Time

Chelsea Winter

Recipe author

Chelsea Winter

This recipe can be used with a range of beef cuts. It's fresh, healthy and easy to prepare, making it the ideal go-to.

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High Iron

Low Sodium

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Beef,

Under 30 Minutes,

Quick and Easy,

Everyday,

Ingredients

Beef

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600-800g, trimmed Quality Mark rump steaks

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Dressing

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1/4 cup brown sugar

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1/4 cup fish sauce

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3 tbsp lime juice

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1 tbsp lemongrass

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1 tbsp, juiced fresh ginger

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2 tsp sesame oil

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A pinch of chilli flakes

To serve

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100g vermicelli noodles

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1 cup, shredded red cabbage

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2, thinly sliced carrots

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2, thinly sliced celery stalks

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1/2, thinly sliced red capsicum

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1 cup, halved cherry tomato

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1 cup fresh mint

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1 packet snow peas

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3/4 cup, roasted peanuts

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1 red chilli

Method

To Marinade

To Grill Beef

To Serve

1

Whisk the marinade ingredients together in a bowl to dissolve the sugar.

2

Taste and add more sugar, fish sauce, lime juice or chilli to suit your taste.

3

Place the beef in a resealable bag or container and pour half of the marinade in to coat the steaks (reserve the rest to use as the salad dressing later).

4

Seal the bag and marinate for an hour or overnight in the fridge.

More info

Nutrition Information per Serving (289g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1495 (357)kJ

Protein

36g

Total Fat

18.1g

Saturated Fat

4.1g

Carbs

12g

Sugars

7.9g

Sodium

594mg

Iron*

4.7mg

* Percentage of recommended daily intake (Aust/NZ)

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