Healthy eating is simple with this Asian-inspired beef salad that’s ready in under 20 minutes.
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 12 person.
Ingredients
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250g packet dried vermicelli noodles
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1kg beef rump steak
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300g Asian salad mix
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2 medium carrots, peeled, cut into thin matchsticks
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4 green onions, sliced
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1 cup fresh coriander leaves
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1 cup fresh mint leaves
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1 cup dry-roasted peanuts, chopped
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1/2 cup fried shallots (see note)
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Lime halves, to serve
Dressing
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4cm piece fresh ginger, peeled and finely grated
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2/3 cup sweet chilli sauce
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1 1/2 tablespoons rice wine vinegar
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2 1/2 tablespoons fish sauce
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1/3 cup lime juice
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3 teaspoons brown sugar
Method
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Step 1
Make dressing: Place ginger, sweet chilli sauce, vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.
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Step 2
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using scissors, cut noodles into 10cm lengths.
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Step 3
Preheat barbecue plate or chargrill on high heat. Brush each side beef with 1 tablespoon dressing. Cook for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes. Thinly slice.
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Step 4
Place noodles, salad mix, carrot, onion, coriander, mint, beef and half the remaining dressing in a large bowl. Toss to combine. Arrange noodle mixture on a platter. Drizzle with remaining dressing. Sprinkle with peanuts and shallots. Serve with lime halves.