Vietnamese beef salad with pickled shallot dressing

Ingredients:

• 2 rib-eye steaks
• Salt and milled pepper
• 1 cucumber
• 1 packet (100g) roasted and salted peanuts
• 1 packet (20g) mint
• 1 packet (75g) radish sprouts
• ½ packet (250g) vermicelli noodles, cooked

Dressing:

• 2 shallots, finely chopped
• 2 Tbsp (30ml) rice wine vinegar
• ⅓ cup (80ml) peanut oil
• Juice (30ml) of 1 lime
• 2 tsp (10ml) brown sugar
• 1 Tbsp (15ml) fish sauce
• 1 tsp (5ml) PnP crushed garlic, ginger and chilli paste

Method

1. Heat a griddle pan until smoking hot. 
2. Season steaks and sear until medium rare, about 4 minutes a side.
3. Rest for 5 minutes and thinly slice.
4. Shave cucumber into ribbons with a vegetable peeler.
5. Toast peanuts and toss with cucumber, mint and radish sprouts to make a salad.
6. Mix dressing ingredients.
7. Dress salad, toss with steak slices and serve on a bed of noodles.

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