Pro Tips | Vietnamese Beef Salad

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is lower in fat.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide crunch with fewer allergens.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor.

Prepare marinade by combining the lime juice, sugar, ginger, garlic and chilli jam. Stir until sugar dissolves. Reserve 1/3 of the marinade for dressing.

Place beef in a half gastronome, pour over remaining marinade, refrigerate for 1 hour for flavours to infuse.

Pre-heat oven to 60◦C. Bring rump to room temperature. Place in oven and probe to internal temperature of 56-58◦C. Remove from oven.

Heat a frying pan over high heat and sear rump on all sides. Allow to rest. Thinly slice rump.

Cook rice stick noodles according to instructions. Drain and rinse under running water.

Place noodles in a large bowl, add cucumber, carrots, watercress, half the basil and mint. Add reserved dressing, gently toss to coat.

Divide beef mixture amongst bowls. Top with remaining basil, mint, bean shoots, green onions, fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens