Easy Vietnamese Beef Salad with Coriander

Recipe by:

This recipe has a good amount of ingredients but is actually very quick and easy to pull together. Marinate the beef ahead of time for best results.

Easy Vietnamese Beef Salad with Coriander

SERVES

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Main

Method

  1. 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.
  2. Make the dressing by whisking together all the ingredients in a bowl until the sugar has dissolved.

  3. 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.

  4. 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.

  5. 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

  1. 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.
  2. Make the dressing by whisking together all the ingredients in a bowl until the sugar has dissolved.

  3. 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.

  4. 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.

  5. Serve warm.