MLA Vietnamese Grilled Aussie Beef Salad
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Top Sirloin
- Serves 4
Take your taste buds on a trip to Vietnam with our juicy Aussie beef salad! Grilled to perfection and packed with flavor.
Ingredients
- Four 7-oz. Aussie grassfed sirloin steaks, fat trimmed
- 2 each carrots, sliced into ribbons
- 1 tbsp rice vinegar
- 4 ounces vermicelli noodles
- 1/4 each Wombok (Chinese cabbage), finely shredded
- 1 each cucumber, sliced into ribbons
- 5 oz. snow peas, sliced diagonally
- 1/4 cup mint leaves
- 1/4 cup chopped peanuts, plain and unsalted
- Salt and pepper to taste
For the dressing:
- 1 each finely chopped,small red chili
- 3 tbsp lime juice
- 3 tbsp sugar
- 1 tbsp fish sauce
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
Method
For the steaks:
-
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.
For the carrots:
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Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar.
-
Leave to pickle for 10 minutes.
For the noodles:
-
Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again.
-
Combine the dressing ingredients.
To serve: Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
