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Vietnamese Beef Salad

Delicious Beef Salad with Chilli Dressing

4

Serves

35 mins

Prep Time

6 mins

Cook Time

Kathy Paterson

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!

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High Iron

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Beef,

Family Favourites,

Barbecue,

Dinner,

Ingredients

Beef

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600-700g, about 3cm thick Quality Mark sirloin steaks

Vietnamese dressing

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3, trimmed and chopped spring onions

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1-2, deseeded and finely sliced red chilli

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2, crushed garlic cloves

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3 tbsp lime juice

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3 tbsp fish sauce

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2 tbsp soft brown sugar

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1 tbsp rice wine vinegar

Salad

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2, cut into thin strips carrots

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1/2, deseeded and thinly sliced cucumber

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1/4, thinly sliced cabbage

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2.5cm piece, grated fresh ginger

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200g rice noodles

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1 cup, roughly chopped fresh coriander

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3/4 cup, chopped fresh mint

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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.

More info

Nutrition Information per Serving (395g)

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

More info

Energy

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)

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