Vietnamese Beef Salad
Delicious Beef Salad with Chilli Dressing
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!
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600-700g, about 3cm thick Quality Mark sirloin steaks
3, trimmed and chopped spring onion
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
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 flour noodles
1 cup, roughly chopped fresh coriander
3/4 cup, chopped fresh mint
6 leaves, roughly chopped Vietnamese mint
To Grill Beef
To Make Dressing
To Make Salad
Heat a chargrill until very hot.
Rub beef with a little oil.
Place on the grill and grill for 3-4 minutes on each side for medium-rare beef.
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 info
* Percentage of recommended daily intake (Aust/NZ)