VIETNAMESE BEEF SALAD
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This Vietnamese beef salad uses a combination of pre-made and homemade ingredients for a quick, easy and flavoursome meal.

Vietnamese beef salad, featuring noodle slaw, sliced steak and roasted cashews.

Store-bought broccoslaw (or any Asian-style slaw) eliminates the need for a whole lot of chopping and shredding. Reserve the provided dressing for another use, and whip up your own Vietnamese-inspired dressing instead.

Toss together with fresh herbs and warmed, pre-cooked noodles, and you have a super easy base to serve the juicy sliced steak on.

Crunchy roasted cashews provide the finishing touch – I like the salt and pepper flavoured ones you can find at the supermarket sometimes.

All up, you have a delicious, fresh meal ready in only 25 minutes. How good?!

 

PRINT RECIPE PDF
Vietnamese beef salad, featuring noodle slaw, sliced steak and roasted cashews.

VIETNAMESE BEEF SALAD

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

This Vietnamese beef salad uses a combination of pre-made and homemade ingredients for a quick, easy and flavoursome meal. Whip it up in less than 30 minutes.

QUICK PRINT

Ingredients

DRESSING

  • 3 Tbsp brown sugar
  • 3 Tbsp fish sauce
  • 3 Tbsp lime juice
  • 1 Tbsp peanut oil
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce

BEEF

  • 550 g beef sirloin or rump steak (1lb 3oz)

SALAD

  • 400 g pre-cooked flat ribbon noodles (14oz)
  • 1 handful fresh coriander (optional)
  • 1 handful fresh mint (optional)
  • 450 g packet broccoslaw (or any Asian-style slaw) (16oz)
  • 100 g roasted, salted cashews (salt and pepper flavoured ones are nice) (3.5oz)

Instructions

  1. MAKE DRESSING

    Place all dressing ingredients in a jar and shake until well combined. Taste and season with salt and pepper if needed.

  2. COOK BEEF

    Season steak with salt and pepper. Drizzle 2 tablespoons dressing over the steak and rub in. Heat a large frying pan (or barbecue) on medium-high. Cook steak for 3 minutes each side (for medium-rare), then transfer to a board, cover with foil and leave to rest for 5-10 minutes.

  3. PREPARE SALAD

    Meanwhile, place noodles in a heatproof bowl and pour boiling water over to cover. Leave for 2 minutes, then drain well.

  4. Finely chop coriander and mint, if using. Toss noodles with slaw, herbs and remaining dressing.

  5. SERVE

    Divide noodle slaw between individual serving bowls. Slice steak into strips and arrange on top. Sprinkle with cashews.

Recipe Notes

WINE MATCH: A Rosé.
GLUTEN-FREE OPTION: Make sure fish sauce is gluten-free. Use gluten-free soy sauce. Swap regular noodles for gluten-free rice noodles (weight will be less as they aren’t pre-cooked; check cooking instructions on packet).
INGREDIENT SWAPS / NOTES: If you can’t find broccoslaw, any Asian-style slaw will be fine. Have half a red onion leftover from the honey mustard chicken salad in this week’s menu? Finely dice and add to the slaw.
STORING AND REHEATING: Noodle slaw will keep for a day or two, and can be eaten cold. Steak is best cooked just before serving, but can be reheated in the microwave if needed. Add steak and cashews to slaw just before serving.

 

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