It is officially Autumn here in New Zealand now & it’s like the weather knew straight away too. The first week of March temperatures dropped & we had a few chilly southerlies to deal with too. Thankfully this weekend we are back to sunshine & balmy temperatures. This is the time of year when we appreciate every sunny day all the more as each day brings us closer to shorter days & cooler temperatures.
So with these still warm days it is still salad weather. This one packs a punch, it is spicy, fresh, bright & colourful & of course packed full of flavour. The dressing spiked with lime juice, lemongrass, ginger & chilli.
Vietnamese Beef & Noodle Salad
600g rump steak
For the marinade & dressing
1/4 cup brown sugar
1/4 cup fish sauce
3 tbsp lime juice
2 stalks lemongrass, chopped & smashed in mortar & pestle
1 tbsp ginger grated
2 tsp sesame oil
1 red chilli, deseeded & diced
For the salad
100g vermicelli noodles, cooked according the packet instructions
1 cup red cabbage, finely sliced
1 carrot, peeled & cut in to thin strips
1 lebanese cucumber, shaved in to ribbons
2 celery stalks, thinly sliced
1/2 red capsicum, deseeded & thinly sliced
1 cup cherry tomatoes, halved
1/4 cup mint
1/4 cup basil
1/4 cup coriander
3/4 cup roasted peanuts, plus a few more to garnish
1 red chilli, sliced
Whisk together al the marinade ingredients together in a bowl to dissolve the sugar. Taste & add more fish sauce, lime juice, chilli or sugar to suit your taste. Place the beef in a sealable bag or container & pour over half the marinade. Reserve the other half for the dressing. Seal the bag or pop a lid on the container & marinade the beef for at least an hour or overnight in the fridge.
If the beef has been in the fridge overnight remove it from the fridge & let it come to room temperature before cooking it. Heat a little oil in a frying pan over a high heat & cook the steak, turning it every 15-20 seconds for perfect, even cooking. Cooking times will depend on the size & thickness of your steak & how you like it cooked. Once cooked remove from the heat & let the steak rest for 10 minutes before cutting it in to thin strips.
Mix the noodles, beef & salad ingredients together in a large bowl & add the rest of the dressing & toss to combine. Season with salt & pepper & mound the salad on to plates. Scatter over some peanuts, fresh herbs & chilli.
If you like this you might like this Asian Chilli & Lime Beef Salad
One year ago Seafood Stew & Garlic Bread
Two years ago Raw Power Salad
Three years ago Chard & Kale Falafel with Lemon Tahini & Sumac Sauce