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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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers
Julian Robertshaw, Executive Chef - Melbourne Racing Club
Restaurants & Retailers
Beef Australia 2018
The European
161 Spring St
Melbourne
True South
Black Rock, VIC
O'Connell's South Melbourne
Butcher's Block, 280 Queens Pde, Clifton Hill
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour