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Vietnamese barbecued beef, kumara and mint salad

Serves: 4

Time to make: 30 mins , plus 20 minutes marinating

Total cost: $30.60 / $7.65 per serve

(at time of publication)

Ingredients

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 kumarasweet-potatoX 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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1450kJ

Calories 348cal

Protein 32g

Total fat 13g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 16g

Dietary fibre 8g

Sodium 500mg

Calcium 70mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.