Vietnamese-Style Beef Salad
with Coriander & Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1
Carrot
1 packet
Coriander
1 packet
Crushed Peanuts
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Mixed Salad Leaves
1 packet
Pea Pods
2 packet
Sesame Dressing
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide Vietnamese-style salad between bowls. Top with beef. • Tear over mint leaves. Top with crushed peanuts and pickled onion to serve. Enjoy!
