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)

Vietnamese barbecued beef, kumara and mint salad

Ingredients
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

Nutrition Info

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

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.

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