Vietnamese
steak salad
Preparation time:
20 mins plus 20 mins
marinating
Cooking time: 10 mins
Serves 21 tsp fish sauce
1 tsp sesame oil
1 tsp soy sauce
1 Tbsp finely
grated ginger
½ clove garlic, minced
450g beef sirloin
steak, trimmed
100g dried vermicelli
noodles
½ cucumber, seeded,
thinly sliced
¼ cup thai basil leaves
¼ cup mint leaves
¼ cup coriander leavesDRESSING
1 green shallot,
finely sliced
1 long red chilli,
seeded, finely
chopped
½ clove garlic, minced
1 tsp maple syrup
Juice of 1 lime
2 tsp fish sauce1 Combine fish sauce,
sesame oil, soy, ginger
and garlic in a large bowl.
Add steak. Cover and set
aside at room temp for
20 minutes to marinate.
2 Meanwhile, put all
dressing ingredients in a jar.
Secure lid and shake well.
3 Heat a chargrill pan
or barbecue grill plate
ov er a high heat. Cook
steak for 3 minutes each
side for medium rare or
longer if you prefer. Set
steak aside to rest.
4 Meanwhile, cook
noodles following pack
instructions then drain
well. Transfer to a large
bowl with cucumber, most
of the herbs (reserving
some to garnish) and
dressing. Toss.
5 Thinly slice cooked
steak and add to
noodle mixture. Toss
again. Serve topped
with remaining herbs.PER SERVING 2100KJ |
PROTEIN 59G | FAT 9G (SAT
FAT 3G) | CARBS 42G |
FIBRE 4.5G | SODIUM 890MGhealthyrecipes
Vietnamese steak salad
Protein doesn’t always have to
be the main event, especially
when tossed with enticing fresh
herbs and a spicy dressing.
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