Vietnamese Beef Salad
Delicious Beef Salad with Chilli Dressing
4
Serves
35 mins
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
Vietnamese beef salad is a great mid-week family meal that’s full of flavour. The dressing has the right balance of spicy, salty, sweet and sour. Once you’ve made the dressing, play around with the flavours to find a balance that you love. This meal is great any time of year and you can switch up the salad options to fit the seasons. It’s also another great lunch option!
Rate this recipe
Share
High Iron
Beef,
Family Favourites,
Barbecue,
Dinner,
Ingredients
Beef
600-700g, about 3cm thick Quality Mark sirloin steaks
Vietnamese dressing
3, trimmed and chopped spring onions
1-2, deseeded and finely sliced red chilli
2, crushed garlic cloves
3 tbsp lime juice
3 tbsp fish sauce
2 tbsp soft brown sugar
1 tbsp rice wine vinegar
Salad
2, cut into thin strips carrots
1/2, deseeded and thinly sliced cucumber
1/4, thinly sliced cabbage
2.5cm piece, grated fresh ginger
200g rice noodles
1 cup, roughly chopped fresh coriander
3/4 cup, chopped fresh mint
6 leaves, roughly chopped Vietnamese mint
Method
To Grill Beef
To Make Dressing
To Make Salad
To Serve
1
Heat a chargrill until very hot.
2
Rub beef with a little oil.
3
Place on the grill and grill for 3-4 minutes on each side for medium-rare beef.
4
Remove from the grill to a plate, season and cover loosely with foil and a clean tea towel.
Nutrition Information per Serving (395g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1552 (370)kJ
Protein
38.7g
Total Fat
12.6g
Saturated Fat
4.5g
Carbs
23.8g
Sugars
17.4g
Sodium
1143mg
Iron*
3.6mg
* Percentage of recommended daily intake (Aust/NZ)
Related recipes
Back to all recipes
10 mins prep |
20 mins cook
Nourishing Mexican Beef Bowl
10 mins prep |
30 mins cook
Beef Twister
15 mins prep |
15 mins cook
Tandoori Beef Burgers
15 mins prep |
1 hrs cook
Reverse Seared Tomahawk Steak
