Asian Beef Salad
Asian Beef Salad
One of my ALL TIME FAVOURITES!!!!! This is absolutely my type of dish, could be what I would request as my last meal ever!!!
Ingredients
Marinade:
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 2 cloves garlic finely diced
- 1/2 lime juice squeezed
- 300 g beef rump steak or eye fillet, cut into 2-3 steaks (about 5cm thick)
- 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 optional
Dressing:
- 2 tablespoons fish sauce
- 1/2 lime juice squeezed
- 1 tablespoon brown sugar
- 1/2 red chilli finely sliced
Serving
- peanut roasted, chopped
- red chilli sliced
Instructions
Method:
- For the marinade – mix all ingredients together and combine with the beef. Marinate for at least 30 minutes, but overnight is even better.
- Place a medium fry pan or BBQ onto high heat. Cook the beef for approx. 5 minutes each side for rare beef, depending on the size of the steaks. Remove and let rest for 10 minutes before slicing into strips.
- Cook the vermicelli noodles as per packet instructions, usually in a bowl of boiling water for approx. 3-5 minutes (with a plate placed on top). Drain and run through cold water. You can use paper towel to soak up any moisture from the noodles.
- For the dressing: Mix together all ingredients. Adjust to taste.
- To assemble: In bowls (or one large bowl), add the vermicelli noodles, red cabbage, capsicum, carrot, cucumber, bean shoots, mint and Thai basil. Add the beef strips to the salad. 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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