2017-08-21
Vietnamese Beef & Noodle Salad
larger imageMove mouse over the image to magnify

Vietnamese Beef & Noodle Salad

(8 ratings - rate this recipe)
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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

Beef

  • 600-800g Quality Mark beef rump steaks, trimmed

Marinade/dressing

  • ¼ cup brown sugar
  • ¼ cup fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger juice
  • 2 teaspoons sesame oil
  • Pinch of chilli flakes

To serve

  • 100g vermicelli noodles
  • 1 cup red cabbage or lettuce, very finely chopped
  • 2 carrots, peeled and cut into thin sticks
  • 1 cucumber, shaved into ribbons
  • 2 celery stalks, thinly sliced
  • ½ red capsicum, deseeded and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh herbs – e.g. mint, coriander, basil
  • 1 packet snow peas or sugar snap peas
  • ¾ cup roasted peanuts or cashews, chopped (plus extra for garnish)
  • 1 red chilli, chopped (for garnish)

Method

Marinade

Whisk the marinade ingredients together in a bowl to dissolve the sugar. Taste and add more sugar, fish sauce, lime juice or chilli to suit your taste. 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). Seal the bag and marinate for an hour or overnight in the fridge.

Beef

Heat a little oil in a frying pan (or on the BBQ) over a high heat. Cook the steaks for 3-4 minutes until the underside is crunchy and browned, then turn over and cook for another 3-4 minutes for medium rare or cooked to your liking. Remove from the heat to a warm plate, cover loosely with foil and rest for 10 minutes before carving across the grain into thin strips.

To serve

Place the noodles in a heatproof bowl and pour boiling water over to cover them. Let stand for about 10 minutes until soft then drain. Gently combine the beef, noodles and salad ingredients with the remaining dressing, season with salt and pepper and arrange in bowls. Garnish with extra nuts, fresh herbs and chopped red chilli.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 289g
Energy kJ (kcal) 1495 (357)
Protein (g) 35.7
Fat (g) 18.1
Saturated (g)
4.1
Carbohydrate (g) 11.9
Sugars (g)
7.3
Sodium (mg) 594
Iron (mg) 4.8
Zinc (mg) 6.0
Vitamin B12 (ug) 4.8
Vitamin D (ug)  
Selenium (ug) 7.5

This fresh salad will add a zing to your step being an excellent source of iron, important for energy levels.
  • When using rump steak, be careful not to overcook the steak, or it will become tough and chewy. They should only need a few minutes on each side, depending on how thick they are.
  • Slice meat across the grain for optimal tenderness. 
  • Lemongrass paste is available at your supermarket and it takes the work out of chopping lemongrass, which can be stringy and fibrous if not prepared properly.
  • Ginger juice is made by finely grating fresh ginger and squeezing the juice out.
  • To make cucumber ribbons, place the cucumber on the bench, hold firmly and peel strips using a potato peeler, using quite a bit of pressure. Avoid the seeds.
  • Rump is packed full of protein, zinc, iron and vitamin B12, all essential for the health and well-being of your family.

You may also like these recipes...

The Ultimate Kiwi Lamb Burger
Serves: 4-5
Prep: 30 mins
Cook: 15 mins
Suitable Cuts: Beef or Lamb Mince
Steak, Cheese & Onion Melts
Serves: 4
Prep: 20 mins
Cook: 10 mins
Suitable Cuts: Sirloin Steak, Rump Steak, Lamb Leg Steaks
Balsamic Glazed Minute Steaks with Mushrooms
Serves: 4
Prep: 5 mins
Cook: 20 mins
Suitable Cuts: Eye Fillet, Minute Steaks
Mexican Steak Fiesta with Garlic Capsicum Sauce
Serves: 4
Prep: 15 mins
Cook: 20 mins
Suitable Cuts: Sirloin Steaks, Rump Steaks

Comments & Reviews

There are: 8 reviews, with an average rating of 4.9 out of 5
this is Chelsea Winters recipe and photo from her website.... with no mention of credit going to Chelsea.....
Posted by prada 2016-12-07 16:23:46
Great!
Posted by Avner 2015-11-29 14:51:02
Family loved it, a real fresh tasting dish.
Posted by cookie 2015-10-21 05:49:04
A plate of deliciousness!!
Posted by Verena 2014-12-09 10:56:35
This is a winnet
Posted by Rae 2014-11-10 19:48:10
Oh yum that sounds delish! I will be giving it a go too, but will use different noodles as I dont like vermacelli noodles hehe :)
Posted by Olivia Wallbank 2014-08-18 09:23:03
Can be easily changed to low cal .use. Stevia not sugar.
Posted by Joce jesson 2014-08-18 09:22:32
Thanks Hope, make sure you let us know what you think once you've tried it!
Posted by Beef + Lamb New Zealand 2014-08-18 09:22:04
I certainly be making his, love the taste of Vietnamese food
Posted by Hope Smith 2014-08-18 09:21:30
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram