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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
Coriander
1 packet
Crushed Peanuts
1 packet
Pea Pods
1 packet
Fish Sauce & Rice Vinegar Mix
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
1 packet
Mixed Salad Leaves
1
Carrot
Utensils
Cooking Steps
• Grate carrot. • Trim and roughly chop pea pods. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
• 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. • Just before serving, top the dressing mixture with mixed salad leaves, slaw mix, carrot and pea pods. Toss to combine and season to taste.
• Divide Vietnamese-style salad between bowls. Top with beef. • Tear over coriander leaves. • Top with crushed peanuts to serve. Enjoy!
