Vietnamese Beef Salad
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Vietnamese Beef Salad

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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!
<b>Prep:</b> 35 mins Prep: 35 mins
<b>Cook:</b> 6 mins Cook: 6 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 600-700g Quality Mark beef sirloin steaks (about 3cm thick)

Vietnamese dressing

  • 3 spring onions, trimmed and chopped
  • 1-2 red chillies, deseeded and finely sliced
  • 2 cloves garlic, crushed
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons soft brown sugar
  • 1 tablespoon rice vinegar


  • 2 carrots, coarsely grated or cut into thin strips
  • 1/2 telegraph cucumber, deseeded and grated or thinly sliced
  • 1/4  cabbage, very thinly sliced
  • 2.5cm piece fresh ginger, finely grated
  • 100g rice noodles
  • 1 handful coriander leaves, roughly chopped
  • 1 handful mint leaves, roughly chopped
  • 6 Vietnamese mint leaves, roughly chopped (optional)


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.

Vietnamese Dressing
Place all ingredients in a screw-top jar with a tight fitting lid and shake well. 

Place the carrots, cucumber, cabbage and ginger in a bowl. Drizzle over the dressing and toss to combine. Cover and place in the fridge to allow flavours to mingle.

Put the rice noodles in a bowl and cover with boiling water. Leave for 5 minutes (or according to the instructions on the packet), until soft. Drain well and rinse under cold water.

To Serve
Slice the beef thinly across the grain and add to the vegetables with the noodles and herbs. Gently toss to combine all ingredients and serve immediately.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 395
Energy kJ (kcal) 1552 (370)
Protein (g) 38.7
Fat (g) 12.6
Saturated (g)
Carbohydrate (g) 23.8
Sugars (g)
Sodium (mg) 1143
Iron (mg) 3.6
Zinc (mg) 5.2
Vitamin B12 (ug) 1.3
Vitamin D (ug)  
Selenium (ug) 7.1

  • Bring beef back to room temperature before cooking so you can time cooking accurately.
  • Resting is an important step you should not skip. It allows the meat to relax and the juices to settle. 
  • Quality Mark sirloin steak has less than 3% saturated fat. Lean red meat is recognised as a nutritious food to be included in a healthy diet.

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