Recipe

Vietnamese marinated beef salad

Fresh and crunchy Vietnamese marinated beef salad from Australian Women's Weekly.

Feb 28, 2010 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Vietnamese marinated beef salad
  • 400 gram beef fillet, sliced thinly
  • 2 teaspoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • 1 clove garlic, crushed
  • 10 centimetre stick fresh lemon grass (20g), crushed, chopped finely
  • 1 fresh small red thai (serrano) chilli, chopped finely
  • 2 centimetre piece fresh ginger (10g), grated
  • 1/4 cup (60ml) peanut oil
  • 1 cup (80g) bean sprouts
  • 1 red capsicum (bell pepper) (200g), sliced thinly
  • 1 carrot (120g), cut into matchsticks
  • 1 cup loosely packed fresh vietnamese mint leaves
  • 1 cup loosely packed fresh coriander leaves (cilantro)

Method

Vietnamese marinated beef salad
  • 1
    Combine beef, rind, juice, sauce, sugar, garlic, lemon grass, chilli, ginger and 2 tablespoons of the oil in medium bowl; cover, refrigerate 1 hour.
  • 2
    Heat remaining oil in wok; stir-fry beef mixture, in batches, until browned.
  • 3
    Combine beef with remaining ingredients in large bowl.

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