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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Just a little note to say thank you so much for all of the hard work and love you put into your products!!!
Our family love, love, love Cape Grim Beef... Eaten in our home with both fork and little fingers!
Thanks again and keep up the great work :)

Samantha, St Ives, NSW

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