Steak & Vietnamese Noodle Salad
A vibrant Vietnamese-inspired salad combining tender sliced fillet steak with rice noodles, crisp vegetables, and a punchy lime and fish sauce dressing. Light yet satisfying, it's a perfect balance of fresh flavours and protein.
Ingredients
-
Fillet Of Steakβ 250 g 1β pcs
-
Chinese Cabbageβ 500 g β pcs
-
Brown Rice Noodleβ 85 g π§ 77.3 ml π₯ 5ΒΌ tbsp
-
Carrotsβ 160 g π₯ 2 pcs
-
Rapeseed Oilβ 4.5 g π§ 4.9 ml π₯ 1 tsp
-
Brown Sugarβ 8.7 g π§ 9.9 ml π₯ 2 tsp
-
Spring Onionsβ 60 g π§ 4 pcs
-
Limeβ 60 g π 0.857 pcs
-
Red Chilliβ 45 g πΆοΈ 1 pcs
-
Garlic Cloveβ 5 g π§ 1 pcs
-
Corianderβ 25 g 1 pcs
-
Fish Sauceβ 15 g π§ 14.3 ml π₯ 1 tbsp
-
Rice Vinegarβ 5 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
903 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Mix the lime juice, 2 tsp brown sugar, 1 tsp rice vinegar, chopped garlic, 1/2 tbsp fish sauce and 15ml water together in a bowl until the sugar has fully dissolved. Set the dressing aside.
- Cook the 85g brown rice noodles according to packet instructions, then immediately plunge them into a bowl of cold water to cool completely. Drain well, then transfer to a large bowl. Add the grated or julienned carrots, shredded Chinese cabbage, finely sliced spring onions and the dressing, and toss everything together to combine.
- Heat 1 tsp rapeseed oil in a frying pan over a high heat. Season the 250g fillet steak generously, then cook to your liking β 2β3 minutes on each side for medium rare. Remove from the pan and leave to rest for 5 minutes, then slice thinly. Divide the noodle salad between bowls, top with the steak slices and scatter over a handful of fresh coriander and sliced red chilli to serve.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed