Easy Vietnamese Beef Salad with Coriander
SERVES
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
- Place all the ingredients for the marinade in a food blender and blitz. Place in a bag with the beef strips, making sure everything is well coated. Place in the fridge for a minimum of 40 minutes.
Make the dressing by whisking together all the ingredients in a bowl until the sugar has dissolved.
Cook the noodles as per packet instructions, drain and rinse under cold water. Place the noodles in a large serving platter. Toss together the lettuce, carrot, chilli and cucumber and place on top of the noodles.
Heat a little oil in a wok and cook the marinated beef strips over a medium high heat for around 3 minutes. Remove from the pan and place on top of the salad. Drizzle the dressing over everything generously and top with loads of fresh coriander and your fried shallots.
Serve warm.
Ingredients
500g of Rump Steak, cut into strips
100g rice noodles
200g baby gem lettuce, chopped
1 carrot, peeled and cut into thin matchsticks
1 cucumber, deseeded and cut into batons
Large handful of coriander leaves
3 tablespoons of fried shallots
1 red chilli, deseeded and finely sliced
For the marinade:
1 stick of lemongrass, bashed and chopped
4 cloves of garlic, finely chopped
1 teaspoon of fish sauce
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 tablespoon of groundnut or peanut oil
1 tablespoon of soft brown sugar
For the dressing:
2 tablespoons of palm sugar
1 tablespoon of fish sauce
2 tablespoons of cider vinegar
Juice of two limes
1 small red chilli, deseeded and very finely chopped
2 cloves of garlic, crushed
Method
- Place all the ingredients for the marinade in a food blender and blitz. Place in a bag with the beef strips, making sure everything is well coated. Place in the fridge for a minimum of 40 minutes.
Make the dressing by whisking together all the ingredients in a bowl until the sugar has dissolved.
Cook the noodles as per packet instructions, drain and rinse under cold water. Place the noodles in a large serving platter. Toss together the lettuce, carrot, chilli and cucumber and place on top of the noodles.
Heat a little oil in a wok and cook the marinated beef strips over a medium high heat for around 3 minutes. Remove from the pan and place on top of the salad. Drizzle the dressing over everything generously and top with loads of fresh coriander and your fried shallots.
Serve warm.
