Asian beef salad

This fresh and tasty Vietnamese salad is perfect to bring to Summer dinner parties - packed full of lean, thinly sliced beef, vermicelli noodles and fresh vegetables, it'll delight all your guests!

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Asian beef salad
  • 100 gram bean vermicelli noodles
  • 340 gram broccoli, cut into small florets
  • 2 tablespoon vegetable or olive oil
  • 500 gram beef round steaks, thinly sliced
  • 100 gram snow peas, shredded
  • 2 green onions, thinly sliced diagonally, plus 1 extra
  • 1 lebanese cucumber, cut into matchsticks
  • 1 fresh long red chilli, seeded, thinly sliced
  • 1/4 cup bought vietnamese dressing
  • 2 teaspoon soy sauce, plus 2 tablespoons extra


Asian beef salad
  • 1
    Place noodles and broccoli in a large heatproof bowl. Cover with boiling water, then stand for 5 minutes. Stir to separate noodle strands. Drain. Refresh under cold running water. Return to bowl.
  • 2
    Meanwhile, heat oil in a large frying pan over high heat. Add beef in 2 batches; cook and stir for 2-3 minutes or until browned and cooked.
  • 3
    Add warm beef, snow peas, onion, cucumber, chilli, dressing and soy sauce to noodle mixture; toss to combine. Serve warm salad topped with extra onion and soy sauce.


Vegetarian: Replace beef with fried tofu puffs. Make ahead: Combine the salad ingredients up to 1 hour ahead. Cover, then refrigerate. Add dressing just before serving. Replace beef with 1 cup shredded cooked chicken. Price will vary.

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