All Recipes Beef/Veal Salads

Beef, Noodle and Vegetable Salad

Beef, Noodle and Vegetable Salad

Serving size: Serves 2

Recipe can be prepared 3 hours ahead. Store covered, in refrigerator. Not suitable to freeze. Vegetables can be microwaved.

1 tablespoon oil
300g piece beef eye-fillet steak
100g rice vermicelli
1/2 bunch (about 6 spears) fresh asparagus
1 carrot
50g snow peas
1/2 red pepper, thinly sliced
1 small onion, sliced
1/2 bunch (20 leaves) English spinach
1 cup (80g) bean sprouts

1/4 cup lime juice
2 tablespoons oil
1 tablespoon chopped fresh
lemon grass
1 tablespoon chopped fresh coriander
2 teaspoons fish sauce
2 teaspoons sugar
1 clove garlic, crushed
1 small fresh red chilli, finely chopped

Heat oil in pan, add steak, cook until done as desired; cool. Slice steak thinly, combine with half the dressing in bowl, cover, refrigerate several hours.
Add vermicelli to pan of boiling water, boil, uncovered, until tender; drain, cool.
Cut asparagus into 7cm lengths. Cut carrot into long thin strips. Add asparagus, carrot, peas and pepper to pan of boiling water, drain immediately; rinse under cold water, drain well. Combine all vegetables in bowl, loss well. Place vegetables on serving plates, top with vermicelli and steak. Drizzle with remaining dressing.

Dressing: Combine all ingredients in jar, shake well.

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