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Asian Style Beef Salad

Friday, January 15, 2016

Here’s a great meal with a hint of Asian flavours. Quick and easy to prepare. I like to marinate the beef in the dressing for about 30 mins before cooking on the BBQ.

Asian Style Beef Salad



Ingredients:

250g packet dried vermicelli noodles
1kg beef rump steak
300g mixed salad leaves
2 medium carrots, peeled and cut into thin matchsticks
4 spring onions sliced
1 cup fresh coriander
1 cup fresh mint leaves
1 cup dry roasted peanuts, chopped
Lime halves, to serve

Dressing:

4 cm fresh ginger, peeled and finely grated
2/3 cup sweet chilli sauce
1 ½ tablespoons rice wine vinegar
2 ½ tablespoons fish sauce
1/3 cup lime juice
3 teaspoons brown sugar

Method:

Make dressing – place ginger, sweet chilli sauce, rice wine vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.
Place noodles in a heatproof bowl. Cover with boiling water and set aside for 10 minutes. Drain. Using scissors, cut noodles into 10 cm lengths.

Preheat BBQ plate or chargrill on high heat. Brush each side of beef with 1-2 tablespoons of dressing. Cook for 5 – 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes. Thinly slice.

Place noodles, salad mix, carrots, onion, coriander, mint, beef and half the remaining dressing in a large bowl. Toss to combine. Arrange noodle mixture on a platter and drizzle with remaining dressing. Sprinkle with peanuts. Serve with lime halves. Enjoy!