Vietnamese Beef & Noodle Salad
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Vietnamese Beef & Noodle Salad

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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
Good source of iron Good source of iron
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  • 600-800g Quality Mark beef rump steaks, trimmed


  • 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)



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.


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) 36
Fat (g) 18.1
Saturated (g)
Carbohydrate (g) 12
Sugars (g)
Sodium (mg) 594
Iron (mg) 4.7
Zinc (mg) 6.0
Vitamin B12 (ug) 4.8
Vitamin C (mg) 40
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.

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