Viet­namese Beef Salad

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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,

thinly sliced

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

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