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

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.

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