Vietnamese Beef and Noodle Salad Recipe

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 10 minutes

A mix of fresh and flavorful ingredients, this New Zealand grass-fed beef salad is delicious, healthy and oh-so-easy. You can swap the vegetables based on what you have at home, like frozen peas instead of snap peas.

Tips:

This recipe can be prepared using a range of beef cuts, including rump steaks, lean sirloin steaks and rib eye.

Ginger juice is made by finely grating fresh ginger and squeezing the juice out.

Ingredients:

For the Beef:

1 1/3 – 1 3/4 lbs. New Zealand grass-fed beef rump steaks, trimmed (Tip: look for the Taste Pure Nature Logo)
Vegetable oil, for cooking

For the Marinade & Dressing:

1/4 cup brown sugar
1/4 cup fish sauce
3 tablespoons lime juice
1 tablespoon lemongrass paste
1 tablespoon ginger juice
2 teaspoons sesame oil
Pinch of chili flakes

For the Salad:

3.5 oz rice vermicelli noodles
1 cup red cabbage or lettuce, very finely chopped
2 carrots, peeled and cut into thin sticks
1 cucumber, shaved into ribbons
2 celery stalks, thinly sliced
1/2 red bell pepper, deseeded and thinly sliced
1 cup cherry tomatoes, halved
1 cup fresh herbs, i.e. mint, cilantro, basil
1 packet snow peas or sugar snap peas
3/4 cup roasted peanuts or cashews, chopped (plus extra for garnish)
Salt and pepper, to taste

To Serve:

1 red chili pepper, chopped

Directions:

For the Marinade:

1. Whisk the marinade ingredients together in a bowl to dissolve the sugar. Taste and add more sugar, fish sauce, lime juice or chili to suit your taste.
2. Place the beef in a resealable bag or container and pour half of the marinade in to coat the steaks (reserve the rest to use as the salad dressing later).
3. Seal the bag and marinate for an hour or overnight in the fridge.

For the Beef:

4. Heat a little oil in a frying pan over high heat. Cook the steaks for 3-4 minutes until the underside is crunchy and browned, then turn over and cook for another 3-4 minutes for medium rare or cooked to your liking.
5. Remove steaks from the heat to a warm plate, cover loosely with foil and rest for 10 minutes before carving across the grain into thin strips.

For the Salad:

6. Place the noodles in a heatproof bowl and pour boiling water over them, enough to cover. Let stand for about 10 minutes until soft, then drain.
7. Gently combine the beef, noodles and salad ingredients with the remaining dressing, season with salt and pepper and arrange in bowls.