VIET­NAMESE GRILLED BEEF SALAD

Tangy Viet­namese flavours and juicy steak make for a mor­eish salad

Friday - - Chef's Diet -

Serves: 4-6

Prepa­ra­tion: 15 min­utes Cook­ing: 10 min­utes 4 x 200g Aus­tralian sir­loin steaks, trimmed of fat 2 car­rots, made into rib­bons us­ing a peeler 1 ta­ble­spoon rice vine­gar 125g ver­mi­celli noo­dles ¼ wom­bok (Chi­nese cab­bage), finely shred­ded 1 cu­cum­ber, made into rib­bons us­ing a peeler 150g snow peas, sliced di­ag­o­nally ½ cup mint leaves ¼ cup peanuts (plain, un­salted), chopped, to serve

DRESS­ING

1 small red chilli, finely chopped 3 tbsp lime juice 3 tbsp su­gar 1 tbsp fish sauce 1 clove gar­lic, crushed 1 tsp finely grated gin­ger

1 Brush steaks with oil and sea­son with pep­per. Cook steak for 3 min­utes each side for medium rare, or to your own pref­er­ence, in a char­grill pan on high heat. Al­low to rest.

2 Toss car­rot rib­bons with the rice vine­gar. Leave to pickle for 10 min­utes.

3 Cover ver­mi­celli in boil­ing wa­ter for 5 min­utes or un­til ten­der, drain and rinse with cold wa­ter, drain again. Com­bine the dress­ing in­gre­di­ents.

4 Com­bine cab­bage, car­rots plus pick­ling liq­uid, ver­mi­celli, cu­cum­ber, snow peas and mint leaves and toss with dress­ing. Top salad with sliced beef and peanuts.

Chef Tarek’s top tips

1. Taste the sea­son­ing of the dress­ing af­ter you’ve added it to the rest of the salad and ad­just depend­ing on your pref­er­ence.

2. Sir­loin steaks are some­times called New York steaks.

Chal­lenge Chef Tarek

You can email us a phys­i­cal chal­lenge for Chef Tarek – would you like him to kite surf or try an ex­er­cise class? Write to us at fri­day@gulfnews.com with Chef Tarek in the sub­ject line.

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