Olive Magazine

Vietnamese steak salad

Published: July 6, 2016 at 9:49 am
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  • Preparation and cooking time
    • Total time
    • + marinating
  • A little effort
  • Serves 3

Low-calorie, high protein and gluten free, this Vietnamese steak salad makes an ideal midweek meal, plus, it's really simple to make

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal397
fat12.8g
saturates5g
carbs27.2g
sugars3.5g
fibre2.4g
protein42.3g
salt1.2g
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*This recipe is gluten-free according to industry standards

Ingredients

  • fish sauce
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 clove garlic, crushed
  • to make 1 tbsp ginger peeled and grated
  • 450g sirloin steak, trimmed of all fat
  • 100g dried vermicelli noodles
  • ½ cucumber, seeded and thinly sliced
  • a handful of leaves Thai basil
  • a handful of leaves mint
  • a handful of leaves coriander
  • 1 shallot, finely sliced
  • 1-2 bird’s eye chilli, finely chopped
  • 1 tsp agave or maple syrup
  • 1 lime, juiced

Method

  • STEP 1

    Mix 1 tsp fish sauce, the sesame oil, soy sauce, half the garlic and all the ginger. Pour over the steak and marinate for 30 minutes, or for a few hours if you can.

  • STEP 2

    To make the dressing, mix the shallot, chilli, agave syrup and lime juice with the remaining garlic and 2 tsp fish sauce.

  • STEP 3

    Heat a griddle pan to hot, and sear the steak for 2 minutes on either side, or longer if you prefer. Leave to rest while you make the salad. Pour a kettleful of boiling water over the noodles and leave to cook for a few minutes.

  • STEP 4

    Rinse the noodles and drain well. Add the noodles, cucumber and most of the herbs to the dressing and toss. Add more lime juice or fish sauce if you like. Thinly slice the rested meat, and add to the bowl. Serve with the remaining herbs scattered over.

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