Vietnamese beef salad
This fresh and fragrant Vietnamese beef salad is perfect for a light and low-carb lunch or dinner. For best results, marinate the beef for at least 30 minutes.
- 25 mins cooking
- Serves 4
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Ingredients
Vietnamese beef salad
- 500 gram beef rump steak, sliced thinly
- 4 clove garlic, crushed
- 2 teaspoon chinese cooking wine
- 2 teaspoon fish sauce
- 1 teaspoon caster sugar
- 1 butter lettuce, leaves separated
- 250 gram cherry tomatoes, halved
- 1/2 telegraph cucumber (200g), chopped coarsely
- 1 red onion (100g), sliced thinly
- 1 cup loosely packed fresh mint leaves
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon peanut oil
- 1/4 cup (35g) chopped roasted unsalted peanuts
Method
Vietnamese beef salad
- 1Combine beef, garlic, cooking wine, sauce and sugar in medium bowl; cover, refrigerate.
- 2Meanwhile, combine lettuce, tomato, cucumber, onion, mint, vinegar and olive oil in large bowl, season to taste.
- 3Heat peanut oil in wok; stir-fry beef, in batches, until browned.
- 4Divide salad among serving plates; top with beef, sprinkle with nuts.