Vietnamese-Style Beef Tender Salad
with Crushed Peanuts
- Peanuts
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
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.
Ingredients
250 g
Beef Strips
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 packet
Pea Pods
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Mixed Salad Leaves
1 packet
Sweet Chilli Sauce
1 packet
Makrut Lime Leaves
Utensils
Cooking Steps
• Trim and roughly chop pea pods.
• Remove centre veins from makrut lime leaves (see ingredients), then very finely chop.
• In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
TIP: Makrut lime leaves are quite fibrous, so be sure to chop them very finely!
• 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.
• Meanwhile, in a large bowl, combine fish sauce & rice vinegar mix, sweet chilli sauce and a drizzle of olive oil.
• Just before serving, add slaw mix, mixed salad leaves, pea pods and makrut lime leaves to the bowl. Toss to combine and season to taste with pepper.
• Divide Vietnamese-style salad between bowls. Top with beef.
• Sprinkle over crushed peanuts to serve. Enjoy!
