Vietnamese Beef and Noodle Salad

Vietnamese Beef and Noodle Salad
By Beef + Lamb NZ
Preparation time: 20m
Cooking time: 15m
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Beef Rib Eye Steaks

Marinade/Dressing

  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 1 tsp lemongrass paste
  • 1 tsp ginger juice
  • 1 tsp sesame oil
  • Pinch of chili flakes

To serve

  • 2oz vermicelli noodles
  • ½ cup red cabbage or lettuce, very finely chopped
  • 1 carrot, peeled, and cut into thin sticks
  • ½ cucumber, shaved into ribbons
  • 1 celery stalk, thinly sliced
  • ½ red capsicum, deseeded and thinly sliced
  • ½ cup cherry tomatoes, halved
  • ½ cup fresh herbs – e.g. mint, coriander, basil
  • 1 packet snow peas or sugar snap peas
  • ⅓ cup roasted peanuts or cashews, chopped (plus extra for garnish)
  • ½ red chili, chopped (for garnish)

Method

Step 1

Whisk the marinade ingredients together in a bowl to dissolve the sugar. Taste and add more sugar, fish sauce, lime juice, or chili to suit your taste.

Step 2

Place the beef in a resealable bag or container and pour half of the marinade in to coat (keep the rest to use as the salad dressing later). Seal the bag and marinate for at least 15 minutes or overnight in the fridge.

Step 3

Season rib eye with rub and leave for 15 minutes. Cook the rib eye steaks on a preheated barbecue, 3-4 minutes each side for medium-rare. Rest, covered with foil, for 5 minutes.

Step 4

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.

Step 5

Garnish with extra nuts, fresh herbs, and chopped red chili.