Steak & Vietnamese noodle salad
A Vietnamese dinner made with beef. Ready in about 33 minutes. Difficulty: medium.
- 28 minPrep (about)
- 5 minCook (about)
- 33 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 oz fillet of steak
Fresh & other
- 3 oz brown rice noodles
- 2 carrots
- ½ chinese cabbage
- 4 green onions Shopping tip: Green onions (scallions).
- Handful cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- Juice of 1 lime
- 2 tsp brown sugar
- 1 garlic clove
Sauces & oils
- 1 tsp canola oil Shopping tip: Canola oil (UK: rapeseed oil).
- 1 tsp rice vinegar
- 1 ½ tsp fish sauce
How to make it
Steps in our own plain words.
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Mix all your ingredients for your dressing together in a bowl using 1 tbsp water till the sugar has dissolved.
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Cook the noodles following pack instructions.
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Plunge in a bowl of cold water to cool fully.
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Drain the noodles.
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Add the dressing, spring onion, cabbage and carrot.
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Toss to mix.
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Heat your oil in frying pan over a high heat.
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Season the steak.
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Cook to your liking.
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2-3 mins on every side for medium rare.
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Leave to rest for 5 mins.
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Slice.
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Divide your salad plus steak slices between bowls plus scatter over some coriander to serve.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.