Vietnamese beef salad with pickled shallot dressing

Serve up this tasty beef salad loaded with fresh zesty notes and Asian-inspired flavours as a quick midweek meal.

30 minutes 

Serves 4

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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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