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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Customers come back to the shop asking for it. I’m proud to be able to sell it.
Jamie Wright, Butcher on Bundook
Restaurants & Retailers
Middle Park Hotel, 102 Canterbury Road, Middle Park VIC
Shearing Shed
Cowes, VIC
Gary's Quality Meats, Prahran Market VIC
Aubergine, 18 Barker Street, Griffith, ACT
San Telmo - Argentinian Bar & Grill
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour