Recipe

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.

Apr 30, 2011 2:00pm
  • 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
  • 1
    Combine beef, garlic, cooking wine, sauce and sugar in medium bowl; cover, refrigerate.
  • 2
    Meanwhile, combine lettuce, tomato, cucumber, onion, mint, vinegar and olive oil in large bowl, season to taste.
  • 3
    Heat peanut oil in wok; stir-fry beef, in batches, until browned.
  • 4
    Divide salad among serving plates; top with beef, sprinkle with nuts.

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