Vietnamese Beef Salad
SERVES 4 PREP 15 minutes + standing COOK 5 minutes NUTRITION 1371kJ; 21g fat (12g sat); 34g carbohydrate; 15g protein; 8g fibre a serve COST $3.50 a serve
4 cloves garlic, crushed 2 teaspoons fish sauce 400g beef rump steak,
1 butter lettuce, leaves torn 250g cherry tomatoes,
1 Lebanese cucumber,
1 red onion, thinly sliced ½ cup mint leaves 1 tablespoon vegetable or peanut oil, plus 1 tablespoon extra 1 tablespoon white wine
¼ cup roasted salted peanuts,
Combine garlic and fish sauce in a large glass bowl. Add beef; toss to combine. Set aside for 5 minutes to marinate.
Meanwhile, combine the lettuce, tomato, cucumber, onion, mint, oil and vinegar in a bowl. Divide among the serving plates.
Heat a wok or large frying pan over high heat. Add extra oil; swirl to coat surface; stir-fry beef, in batches, for 2 minutes or until cooked. Top salad on plates with beef. Serve sprinkled with peanuts.
BUDGET TIP Omit beef. Use chicken breast instead