Vietnamee Beef Salad
A quick and easy asian salad that's fresh and flavourful with colour and crunch. Make it with Beef or Chicken, its a great low carb alternative.
Servings 2 people
2 cups Wombok Cabbage/Chinese Cabbage, thinly sliced
1 medium Red onion, thinly sliced
1 medium Red Capsicum (bell pepper), thinly sliced seeds removed
1 medium Green Capsicum (bell pepper), thinly sliced seeds removed
1 cup bean sprouts, loosely packed
1 long Red Chilli, seeds removed, thinly sliced
¼ cup Coriander leaves, lightly packed
¼ cup Mint leaves, lightly packed
2 tablespoons Fish Sauce
2 tablespoons Vegetable Oil
1 tablespoons lime juice
1 tablespoon Rice Wine Vinegar
1 teaspoon Granulated sweetener that measures like sugar
1 teaspoon Crushed garlic
1 teaspoon Chilli Paste
2 teaspoons Lemongrass paste
- Steak: Use any good quality steak suitable for grilling. Eg: sirloin, boneless rib eye, porterhouse, scotch fillet, rump steak or flank
- Wombok: For best results, I like to chop he top quarter off the cabbage as its too flimsy and tends to go soft too quickly once the dressing in on, and I also chop off the bottom quarter as its too tough. That leaves the middle half which offers a good about of crunch without being too tough or too flimsy. Thinly slice the cabbage with a knife or mandolin.
- Bean Sprouts: These offer a nice crunch and great texture, and they’re light and fresh. If unable to find these you can substitute with sliced beans, or sliced snow peas.
- Chilli in Salad: 1 diced long red chilli with seeds removed provides a nice warm kick. If in double just use half, or leave it out and put it on at the end.
- Chilli in Dressing: Store bought chilli paste or sambel olek (a Malaysian chilli paste found in the Asian section of supermarkets) is what gives the dressing a warm spiciness.
- Corriander/Cilantro and Mint: Be generous with your fresh herbs as this is what really makes a difference. Using more is better than not using enough and Vietnamese food uses lots of fresh herbs. Using regular mint is fine here if you can’t find Vietnamese mint. I most often use regular mint as its easier to find.
- Peanuts: Make sure to use unsalted peanuts, and it really makes a difference roasting them beforehand. Chopping or bashing them up to get a dust or powder also adds another texture to this salad in conjunction with the granulated peanuts. You can substitute the peanuts for cashews if peanuts are not your thing.
- Serving: This salad is best served immediately and with the peanuts sprinkled on at the last minute.
- Storage: Store the salad separately without the dressing – keep the dressing in a jug or jar with lid. Keep peanuts and beef separate and bring it all together just before serving.
Calories: 456kcal | Carbohydrates: 20g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Fiber: 7g | Sugar: 4g