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Vietnamese-Style Beef Salad

Vietnamese-Style Beef Salad

Vietnamese-Style Beef Salad

with Pickled Onion, Mint & Peanuts

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With the perfect balance of sweet, savoury, salty and tangy, this beef-topped salad is brimming with all the Vietnamese-inspired flavours we love. Don't forget to sprinkle it all with roasted peanuts for some crunch factor.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Egg

•Gluten

•Sesamzaad

•Soja

•Wheat

•Pesce

•Jordnødder

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

cucumber

1

apple

1

red onion

1

carrot

1 packet

sesame dressing

1 packet

fish sauce & rice vinegar mix

1 bag

mixed salad leaves

1 bag

mint

1

tomato

1 packet

beef strips

1 packet

crushed peanuts

Not included in your delivery

olive oil

1 tbs

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)1912 kJ

Fat24.6 g

of which saturates5.1 g

Carbohydrate22.3 g

of which sugars20.7 g

Dietary Fibre9 g

Protein36 g

Sodium1101 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice cucumber into half-moons. • Slice apple into thin sticks. • Thinly slice red onion. • Grate carrot. • Cut tomato into thin wedges. • In a small heatproof bowl, combine onion, the vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the onion mixture in 30 seconds bursts until just softened. Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

3

• While the beef is cooking, combine sesame dressing, fish sauce & rice vinegar mix and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Just before serving, top the dressing mixture with mixed salad leaves, carrot, cucumber, apple and tomato. Toss to combine and season to taste.

4

• Divide Vietnamese-style salad between bowls. Top with beef. • Tear over mint leaves. Top with crushed peanuts and pickled onion to serve. Enjoy!

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