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Vietnamese Beef & Noodle Salad
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.
Prep: 15 mins
Cook: 10 mins
Serves 4-6
Good source of iron
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IngredientsBeef
Marinade/dressing
To serve
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Method |
Nutrition Information Per Serving
Serving size: 289g| Energy kJ (kcal) | 1495 (357) |
| Protein (g) | 36 |
| Fat (g) | 18.1 |
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Saturated (g)
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4.1 |
| Carbohydrate (g) | 12 |
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Sugars (g)
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7.9 |
| 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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.