Tangy Vietnamese flavours and juicy steak make for a moreish salad.
Time
- Preparation: 15 min
- Cooking: 10 min
- Ready in: 25 min
Ingredients
- 4 x 200 g Porterhouse Steaks (trimmed of fat)
- 2 Carrots (sliced into ribbons using a peeler)
- 1 tbsp Rice vinegar
- 125 g Vermicelli noodles
- ¼ Wombok (Chinese cabbage) (finely shredded)
- 1 Cucumber (sliced into ribbons using a peeler)
- 150 g 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 Ginger (finely grated)
Instructions
- Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
- Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
- Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
- Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
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