Vietnamese barbecued beef, kumara and mint salad

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.