Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 100grams dried rice vermicelli noodles
- 1tablespoons fish sauce
- 2 cup cabbage, finely shredded
- 1 large carrot, shredded
- 1 long fresh red chilli, thinly sliced
- 1/3 cup fresh coriander, coarsely chopped
- 1/3 cup fresh mint leaves, torn
- 1 small red onion, thinly sliced
- 2tablespoons rice wine vinegar
- 1/3 cup unsalted cashews, toasted
- 1/4 cup honey
- 500grams beef rump steak
- 2tablespoons olive oil
- 1/3 cup thai basil leaves
Nutrition per serving
1190kJ / 284Cal
1190 Kilojoules or 284 Calories
14% of daily energy intake*
Protein
15.2grams
Fat
13.9grams
Carbs
23.4grams
Sugars
11.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try our Vietnamese beef salad for a delicious and healthy meal. This salad is made with fresh beef and a variety of flavourful vegetables. Enjoy today!
Method
Step 1 of 3
Place steak on a plate. Drizzle with oil. Season with salt and pepper. Heat a barbecue or grill pan over high heat. Cook steaks for 3-4 minutes on each side or until cooked to your liking. Stand, covered, for 5 minutes to rest. Trim and discard excess fat from steaks. Thinly slice.
Step 2 of 3
Meanwhile, prepare noodles according to packet directions. Drain. Cut noodles into 6cm lengths.
Step 3 of 3
Whisk honey, vinegar and fish sauce together in a large bowl. Add noodles, beef, carrot, cabbage, onion, mint, basil, coriander, chilli and half the cashews. Toss to combine. Serve scattered with remaining cashews.
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