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    Vietnamese Beef and Glass Noodle Salad

    Vietnamese Beef and Glass Noodle Salad

     

    Serves: 4

    Ingredients

    Blue Triangle 600g lean beef strips
    Blue Triangle 1 tablespoon olive oil
    Blue Triangle 2 spring onions, sliced
    Blue Triangle 1 red capsicum, sliced
    Blue Triangle 1 punnet cherry tomatoes, halved
    Blue Triangle ½ cup snowpea sprouts
    Blue Triangle 2 cups mixed salad greens
    Blue Triangle 3 cups vermicelli (glass) noodles, cooked
    Blue Triangle 2 tablespoons mint leaves

     

    DRESSING

    Blue Triangle 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

    1. Brush beef strips with oil and brown(in 3 batches) in a preheated frying pan.
    2. Add spring onions, capsicum, cherry tomatoes, snowpea sprouts, mixed salad greens and noodles.
    3. DRESSING: Combine all ingredients in a jug.
    4. 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.

    Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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