Vietnamese Grilled Beef Salad

Recipes courtesy of Australian Beef 

Ingredients

• 4 x 200g sirloin steaks, trimmed of fat
• 2 carrots, sliced into ribbons
• 1 tbsp rice vinegar
• 125g vermicelli noodles
• ¼ Chinese cabbage finely shredded
• 1 cucumber, sliced into ribbons
• 150g snow peas, sliced diagonally
• ½ cup mint leaves
• ¼ cup peanuts chopped to serve

Dressing
• 1 small red chilli, finely chopped
• 3 tbsp lime juice
• 3 tbsp sugar
• 1 tbsp fish sauce
• 1 clove garlic, crushed
• 1 tsp finely grated ginger

Method

1. Brush steaks with oil and season with pepper. Place a chargrill pan over high.
heat and cook steak for 3 minutes each side for medium-rare or until cooked to your liking. Rest.
2. Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
3. Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
4. Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.