20 minute Beef and Vermicelli Salad

I just love Asian cuisine because the flavours are so fresh and zingy. Once you have sesame oil, fish sauce, lemons/limes and chilli, you are pretty much set to go. I always have these in my pantry/fridge. Growing your own herbs like mint, coriander and basil is also really helpful and it feels good picking it fresh from your own garden.

Ingredients (serves 3-4)
400-500g beef rump or sirloin steak, sliced (you could make this vegetarian by using tofu instead)
1 tsp crushed ginger
1 tsp crushed garlic
1 onion/red onion or 3-4 spring onions, finely diced
Zest of 1 lemon or lime
1 tsp sesame oil
1 tsp olive oil
1/2 cup cashews or peanuts

Dressing
Juice of 2 lemons or limes
1-2 tablespoon sweet chilli sauce
2 tablespoons fish sauce
1 tablespoon water
1/2 red chilli or 1/2 tsp chilli flakes (optional)

Salad
4 cups of whatever salad greens you have – I shredded some spinach from the garden but you could use lettuce or cabbage
2 carrots, grated or julienned
Large handful of coriander and mint or basil and mint
100g -150g vermicelli noodles (just use the amount you think you need)
You could also add sliced capsicum/cucumber/snow peas or whatever salad veggies you like

Step 1
Boil the jug. Place boiling water over vermicelli noodles and cover for at least 10 minutes. Heat a large frying pan on a high heat, add the olive and sesame oil, onion, garlic and ginger and cook for a few minutes. Add the beef and cook for 2-3 minutes until just cooked through. Add the cashews for the last minute. Set aside.

Step 2
Combine all of the dressing ingredients in a separate bowl. Set aside. In a large bowl place all of the salad ingredients including the drained vermicelli noodles. Top with the beef and cashews and finish off with the dressing. Toss well.

Enjoy 🙂

Gluten-free? Check sweet chilli and fish sauce are gluten-free and you are good to go.

It also makes a fairly impressive lunch the next day as well…

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