Vietnamese-Grilled Aussie Beef Salad
Vietnamese food is known for freshness and sweet and sour flavors which this grilled beef salad showcases. The savory beef, fresh vegetables and bright dressing are perfect for weeknight dinners. Get the kids involved in tossing everything together.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 15 mins. |
Ingredients
- 4 Australian sirloin steaks, fat trimmed, about 7 ounces each
- 2 carrots, sliced into ribbons
- 1 tablespoon rice vinegar
- 4 ounces vermicelli noodles
- Chinese cabbage divided into 4 portions, finely shredded
- 1 cucumber, sliced into ribbons
- 5 ounces snow peas, sliced diagonally
- 1/4 cup mint leaves
- 1/4 cup chopped peanuts, plain and unsalted
- Salt and pepper to taste
- Dressing
- 1 small red chili, finely chopped
- 3 tablespoons lime juice
- 3 tablespoons sugar
- 1 tablespoon fish sauce
- 1 garlic clove, crushed
- 1 teaspoon finely grated ginger
Preparation
- Brush steaks with oil and season with pepper. Cook steak on grill over high heat for 3 minutes each side for medium-rare or until cooked to your liking. Rest.
- Peel carrots into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
- Cook vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again.
- Combine the dressing ingredients.
- Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
Vietnamese-Grilled Aussie Beef Salad
Vietnamese food is known for freshness and sweet and sour flavors which this grilled beef salad showcases. The savory beef, fresh vegetables and bright dressing are perfect for weeknight dinners. Get the kids involved in tossing everything together.
4
Prep: 20 mins.
Cook: 15 mins.
Preparation
- Brush steaks with oil and season with pepper. Cook steak on grill over high heat for 3 minutes each side for medium-rare or until cooked to your liking. Rest.
- Peel carrots into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
- Cook vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again.
- Combine the dressing ingredients.
- Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
Ingredients
- 4 Australian sirloin steaks, fat trimmed, about 7 ounces each
- 2 carrots, sliced into ribbons
- 1 tablespoon rice vinegar
- 4 ounces vermicelli noodles
- Chinese cabbage divided into 4 portions, finely shredded
- 1 cucumber, sliced into ribbons
- 5 ounces snow peas, sliced diagonally
- 1/4 cup mint leaves
- 1/4 cup chopped peanuts, plain and unsalted
- Salt and pepper to taste
- Dressing
- 1 small red chili, finely chopped
- 3 tablespoons lime juice
- 3 tablespoons sugar
- 1 tablespoon fish sauce
- 1 garlic clove, crushed
- 1 teaspoon finely grated ginger
