Asian Beef Salad
Asian Beef Salad
One of my all-time favourites! This might be what I would request as my last meal ever!
Ingredients
- 125 g vermicelli noodles
- 1 cup red cabbage finely shredded
- 1/2 red capsicum cut into thin strips
- 1 carrot grated or peeled with a julienne peeler
- 1 lebanese cucumber sliced
- 1 cup bean shoots
- 1/2 cup mint leaves
- 1/2 cup thai basil leaves optional
Marinated Beef
- 300 g beef rump steak or eye fillet, cut into 2–3 steaks (about 5 cm thick)
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 2 cloves garlic finely chopped
- 1/2 lime juice squeezed
Dressing
- 2 tablespoons fish sauce
- 1/2 lime juice squeezed
- 1 tablespoon brown sugar
- 1/2 red chilli finely sliced
To Serve
- peanuts roasted, chopped
- red chilli sliced
Instructions
- For the marinated beef: Mix all the ingredients together in a bowl and marinate for at least 30 minutes, but overnight is even better.
- Place a medium frying pan over high heat or heat your barbecue to hot. Cook the beef for about 5 minutes each side for rare beef (the timing will depend on the size of your steaks). Remove and rest for 10 minutes before slicing into strips.
- Cook the vermicelli noodles as per packet instructions, usually in a bowl of boiling water with a plate on top for 3–5 minutes. Drain and run under cold water. You can use paper towel to soak up any moisture from the noodles.
- For the dressing: Mix all the ingredients together in a bowl. Adjust to taste.
- To assemble: In individual bowls (or one large bowl), place the vermicelli noodles, red cabbage, capsicum, carrot, cucumber, bean shoots, mint and thai basil (if using). Add the beef strips, then drizzle over the dressing. Add some chopped peanuts and fresh red chilli.
Nutrition
Calories: 128kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 2871mgPotassium: 767mgFiber: 5gSugar: 17gVitamin A: 7604IUVitamin C: 101mgCalcium: 134mgIron: 2mg
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