Vietnamese barbecued beef, kumara and mint salad
Time to make: 30 mins , plus 20 minutes marinating
(at time of publication)
Nutrition Info.(per serve)
1 stick lemongrass, white part only, finely chopped
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
3 teaspoons chilli paste
500g lean rump beef steak, fat trimmed
2 x 175g packs kumara noodles (see tips)
spray olive oil
¼ small red cabbage, shredded
2 cups snow peas or green beans, trimmed, thinly sliced
2 red capsicums, deseeded, thinly sliced
1 cup fresh mint, plus extra to garnish
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon caster sugar
lime halves or wedges, to garnish
Total fat 13g
Saturated fat 3g
Dietary fibre 8g
1 In a medium-large shallow dish, combine lemongrass, ginger, sesame oil and 2 teaspoons of the chilli paste. Add beef and turn to coat. Cover and set aside for 20 minutes.
2 Cook kumara noodles following packet instructions. Drain and set aside to cool.
3 Preheat barbecue hotplate or chargrill pan to medium-high. Lightly spray beef with oil. Cook for 2-3 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes before thinly slicing.
4 In a large bowl, combine cabbage, snow peas, capsicum, mint and kumara noodles. In a small bowl, combine fish sauce, lime juice, sugar and remaining chilli paste, stirring to dissolve sugar. Add dressing to salad and gently toss to combine.
5 Serve salad topped with beef and extra mint leaves and lime on the side, to garnish.
Make it gluten free: Check chilli paste and fish sauce are gluten free.
Make it low FODMAP: Use spiralised carrot rather than kumara for noodles and green beans rather than snow peas.
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