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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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.

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