Vietnamese Beef and Glass Noodle Salad
Serves: 4
Ingredients
600g lean beef strips
1 tablespoon olive oil
2 spring onions, sliced
1 red capsicum, sliced
1 punnet cherry tomatoes, halved
½ cup snowpea sprouts
2 cups mixed salad greens
3 cups vermicelli (glass) noodles, cooked
2 tablespoons mint leaves
DRESSING
1 tablespoon each of finely chopped lemon grass, finely chopped seeded red chilli, crushed garlic, fish sauce, rice-wine vinegar and freshly squeezed lemon juice
Method
- Brush beef strips with oil and brown(in 3 batches) in a preheated frying pan.
- Add spring onions, capsicum, cherry tomatoes, snowpea sprouts, mixed salad greens and noodles.
- DRESSING: Combine all ingredients in a jug.
- Pour dressing over salad, toss well and scatter with mint leaves.
Tips
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
Note: Not all images displayed on this page utilise Cape Grim Beef.
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The farmers of Cape Grim produce amazing cattle and Greenhams process it humanely and we get to use fully traceable, beautifully flavoured grass fed beef. What a priviledge!
Jesse McTavish, The Kettle Black
Restaurants & Retailers
Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW
Mumu Grill, 70 Alexander St Crows Nest NSW
Grass Roots Urban Butchery
The Breakwater, Hillarys Boat Harbour WA
Silver Creek Smokers
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour